Asparagus Rigatoni Carbonara
By chef Franco Luise
A spring variation on the classic Italian carbonara, combining a creamy egg sauce and tender asparagus for a fresh and flavorful experience.
- 13 min
- total
- Medium
- level
3 min prep · 10 min cook
What you will need
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Rigatoni 125 g -
Asparagus 100 g
-
Eggs 2 pcs -
Italian Hard Cheese 25 g
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 👩🍳✨
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Slice the asparagus. Cut the asparagus into larger pieces
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Prepare the cheese and egg mixture. In a bowl, whisk one whole egg and add one egg yolk per serving, add Parmesan, freshly ground pepper, and mix until smooth
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Cook the rigatoni. Bring a pot of water to a boil, salt it, and add the rigatoni, cook over medium heat for about 8 minutes according to the package instructions
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Add the asparagus to the pasta. About 2 minutes before the end of cooking, add the asparagus to the pasta and cook together
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Drain the pasta, mix. Drain the pasta (reserve some of the water), add it to a pan with a little starchy water, pour in the egg mixture, and stir over low heat until the sauce thickens and becomes creamy.
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Serve. Serve 🍽️✨
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