Penne With Asparagus Carbonara
"From The Observer Food Monthly, June 2008"
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 250 g asparagus (about 8 spears)
- 2 egg yolks (use fresh, quality eggs)
- 50 g parmesan cheese, freshly-grated
- 2 tablespoons butter
- 150 g penne rigate
- salt
- fresh ground black pepper
directions
- Wash, trim and slice the asparagus spears into sections that match the size of the pasta. Beat the egg yolks. Grate the parmesan.
- Put a pan of water on to boil. Heat one tablespoon of the butter in a wide bottomed pan and add the asparagus. Season it with a pinch of salt and stir it a couple of times. Cover if you like and let it cook gently while you pop the pasta into the boiling water. You can take the asparagus as far as you like, leaving it crunch or softening it up, but don't let it brown. When the pasta is done to your liking, drain it briefly and return it to the pot, off the heat.
- Stir in the second tablespoon of butter and, immediately after that, the egg yolks, the seasoning and the asparagus. Stir quickly until you have a glossy emulsion around the pasta and asparagus. Don't be tempted to return the pan to the heat, as it will scramble the eggs.
- Fold in the parmesan and test the seasoning. Service immediately.
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RECIPE SUBMITTED BY
I'm a meat-and-potatoes kind of girl at heart, and I've only recently started forcing myself to eat vegetables -- I suppose that's what happens when you are raised to believe that a meal isn't really a meal unless you're eating meat! My passion for food started with my parents -- since food is such a focus of Filipino culture, anything was an excuse for cooking a large meal and inviting friends or family over. Cooking, on the other hand, is something I've only recently started enjoying -- I love having adventures in different parts of the world, and when I can't do that, I love having adventures in the kitchen. So I experiment a lot with new recipes and I'm always in search of the perfect version of something.
I moved up to NYC a couple of years ago for work, and it's been heaven. The food in this city is fantastic, and I especially enjoy going out into Queens for ethnic dining. I work at a union full of burly guys who love to eat, so it's nice to be in like-minded company -- the granola vegans at my last non-profit job just didn't understand.
I'm taking ceramics classes and I travel widely -- my next trip is to Egypt, Jordan and Jerusalem in the fall.
