Farmer’s Market Carbonara
By Sur La Table
Images
Serves
Makes 4 servings
Ingredients
- Fettuccine pasta:
- 1 recipe Fresh Pasta Dough, rolled into semi-thin sheets (second thinnest setting on pasta roller) and passed through the cutter attachment for fettucine or hand cut into 1/4-inch wide ribbons
- Carbonara:
- 1/4 cup heavy whipping cream
- 1 1/2 cups Parmigiano-Reggiano cheese, plus more for serving
- 4 large eggs
- 3 tablespoons coarsely chopped flat-leaf parsley
- Sea salt and freshly ground black pepper
- 8 ounces smoked bacon, sliced crosswise into 1/4-inch thick pieces
- 1/2 bunch thin asparagus, stemmed and cut crosswise at a 45 degree angle into 1-inch pieces
- 1 cup fresh English peas
- 2 large garlic cloves, minced
- Fresh herbs such as basil, mint, or chervil to garnish
Procedure
This springtime variation of the classic dish Spaghetti Carbonara is a perfect preparation for fresh pasta because it comes together quickly. Just remember carbonara must be enjoyed as soon as it is ready in order to appreciate the full benefits of the silky sauce.
To a small bowl add cream, cheese, eggs and parsley, whisk to combine. Season mixture generously with salt and pepper and set aside.
For the carbonara: To a large skillet set over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Add the asparagus and pan-fry until crisp-tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
To cook pasta: Meanwhile, heat a large pot of water over high heat until boiling. Generously season water with salt. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente, 2 to 3 minutes. Reserve about a cup of pasta water and drain pasta through a colander.
Add the cooked pasta to the pan and toss to coat with the bacon, asparagus, peas and garlic. Turn off the heat under the skillet and evenly pour the egg mixture over pasta. Working quickly, use tongs to toss and evenly coat the noodles with sauce. (The residual heat from the pan will cook the eggs and working quickly will prevent the eggs from scrambling.) If the pasta looks dry, add just enough of the reserved pasta water to achieve a saucy consistency and well-coated pasta. Taste and adjust seasoning with salt and generously season with black pepper.
To serve: Transfer pasta to a warmed serving platter or 4 warmed pasta bowls and top with extra parmesan and herbs for garnish. Serve immediately.
To a small bowl add cream, cheese, eggs and parsley, whisk to combine. Season mixture generously with salt and pepper and set aside.
For the carbonara: To a large skillet set over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Add the asparagus and pan-fry until crisp-tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
To cook pasta: Meanwhile, heat a large pot of water over high heat until boiling. Generously season water with salt. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente, 2 to 3 minutes. Reserve about a cup of pasta water and drain pasta through a colander.
Add the cooked pasta to the pan and toss to coat with the bacon, asparagus, peas and garlic. Turn off the heat under the skillet and evenly pour the egg mixture over pasta. Working quickly, use tongs to toss and evenly coat the noodles with sauce. (The residual heat from the pan will cook the eggs and working quickly will prevent the eggs from scrambling.) If the pasta looks dry, add just enough of the reserved pasta water to achieve a saucy consistency and well-coated pasta. Taste and adjust seasoning with salt and generously season with black pepper.
To serve: Transfer pasta to a warmed serving platter or 4 warmed pasta bowls and top with extra parmesan and herbs for garnish. Serve immediately.
Farmer’s Market Carbonara
By Sur La Table
Serves
Makes 4 servings
Ingredients
- Fettuccine pasta:
- 1 recipe Fresh Pasta Dough, rolled into semi-thin sheets (second thinnest setting on pasta roller) and passed through the cutter attachment for fettucine or hand cut into 1/4-inch wide ribbons
- Carbonara:
- 1/4 cup heavy whipping cream
- 1 1/2 cups Parmigiano-Reggiano cheese, plus more for serving
- 4 large eggs
- 3 tablespoons coarsely chopped flat-leaf parsley
- Sea salt and freshly ground black pepper
- 8 ounces smoked bacon, sliced crosswise into 1/4-inch thick pieces
- 1/2 bunch thin asparagus, stemmed and cut crosswise at a 45 degree angle into 1-inch pieces
- 1 cup fresh English peas
- 2 large garlic cloves, minced
- Fresh herbs such as basil, mint, or chervil to garnish
Procedure
This springtime variation of the classic dish Spaghetti Carbonara is a perfect preparation for fresh pasta because it comes together quickly. Just remember carbonara must be enjoyed as soon as it is ready in order to appreciate the full benefits of the silky sauce.
To a small bowl add cream, cheese, eggs and parsley, whisk to combine. Season mixture generously with salt and pepper and set aside.
For the carbonara: To a large skillet set over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Add the asparagus and pan-fry until crisp-tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
To cook pasta: Meanwhile, heat a large pot of water over high heat until boiling. Generously season water with salt. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente, 2 to 3 minutes. Reserve about a cup of pasta water and drain pasta through a colander.
Add the cooked pasta to the pan and toss to coat with the bacon, asparagus, peas and garlic. Turn off the heat under the skillet and evenly pour the egg mixture over pasta. Working quickly, use tongs to toss and evenly coat the noodles with sauce. (The residual heat from the pan will cook the eggs and working quickly will prevent the eggs from scrambling.) If the pasta looks dry, add just enough of the reserved pasta water to achieve a saucy consistency and well-coated pasta. Taste and adjust seasoning with salt and generously season with black pepper.
To serve: Transfer pasta to a warmed serving platter or 4 warmed pasta bowls and top with extra parmesan and herbs for garnish. Serve immediately.
To a small bowl add cream, cheese, eggs and parsley, whisk to combine. Season mixture generously with salt and pepper and set aside.
For the carbonara: To a large skillet set over medium heat, add bacon and cook until the fat has been rendered and bacon is golden brown and crispy, about 5 minutes. Add the asparagus and pan-fry until crisp-tender, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
To cook pasta: Meanwhile, heat a large pot of water over high heat until boiling. Generously season water with salt. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente, 2 to 3 minutes. Reserve about a cup of pasta water and drain pasta through a colander.
Add the cooked pasta to the pan and toss to coat with the bacon, asparagus, peas and garlic. Turn off the heat under the skillet and evenly pour the egg mixture over pasta. Working quickly, use tongs to toss and evenly coat the noodles with sauce. (The residual heat from the pan will cook the eggs and working quickly will prevent the eggs from scrambling.) If the pasta looks dry, add just enough of the reserved pasta water to achieve a saucy consistency and well-coated pasta. Taste and adjust seasoning with salt and generously season with black pepper.
To serve: Transfer pasta to a warmed serving platter or 4 warmed pasta bowls and top with extra parmesan and herbs for garnish. Serve immediately.