Attention carbonara lovers, this is the recipe for you. We upgrade this delicious recipe for white asparagus with a divine carbonara sauce and top it off with crispy guanciale. What else do you want?
Ingredients
For 2 persons:
- 8 white asparagus
- 150 grams of guanciale
- 2 egg yolks
- Black pepper
- Salty
- 50 grams Pecorino Romano (+ extra for garnish)
- Mace
This is how you make it:
Bring a large pan with water, salt and mace to the boil. Cut the guanciale into equal cubes and remove any tough pieces. Then fry on low heat in a dry frying pan until crispy. In the meantime, peel your white asparagus and remove the ends. Boil the asparagus for three minutes. Turn off the heat and let it stand for about 15 minutes.
Remove the guanciale from the pan and reserve the fat.
Mix the egg yolks with the grated Pecorino Romano in a bowl. While stirring, add the fat from the guanciale drop by drop until a homogeneous mass is obtained.
Add two scoops of liquid from your asparagus pan to the egg mixture while stirring until you have a runny sauce.
Season with salt and pepper.
Place the cooked asparagus on a plate and divide the carbonara sauce over the asparagus. Sprinkle the dish with the crispy guanciale and generously grate Pecorino Romano over it.
Serve with bread or boiled potatoes.
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