carbonara with green asparagus and pancetta…
Serves 4
My mother gave me my first introduction to carbonara, and her version is still one of my favorite meals. Although carbonara is usually made with spaghetti or penne, I use a dried pasta called gnocchi. Its shell shape really holds the sauce, lardoons, and asparagus. I often make this dish for a rich brunch, and it's great as a side along with grilled meats.
6 very fresh large egg yolks
¼ cup heavy cream
2 cups freshly grated Parmesan cheese
Freshly ground black pepper
1 tablespoon olive oil
8 ounces pancetta, cut into small dice
1 pound dried gnocchi
½ pound asparagus, steamed and cut into 1 ½-inch pieces
Sea salt
Combine the egg yolks, cream, and 1 cup of the Parmesan cheese in a mixing bowl. Season with pepper and set aside.
Heat the oil in a large sauté pan over medium heat. Add the pancetta and fry, tossing and turning occasionally, for about 6 minutes or until very brown and crisp. Using a slotted spoon, remove the pancetta to a double layer of paper towels to drain. Keep the pan and oil warm.
Cook the pasta in boiling salted water according to package directions for al dente. Drain well, reserving about ½ cup of the cooking water.
Place the pasta in the warm sauté pan and begin tossing. Add the egg mixture, tossing constantly. If too thick, add some of the pasta cooking water, a bit at a time. Toss in the reserved pancetta and asparagus. Taste and, if necessary, season with salt and pepper.
Serve immediately in 4 warm pasta bowls, passing the remaining cheese on the side.
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