asparagus 'carbonara' from pasta love
A delicious seasonal dish to add to your repertoire!
Last week, we spoke to Jaclyn over on our blog about the story behind her new book, Pasta Love. For our frankie fellows, we've got a special recipe straight from the pages of Pasta Love! The Asparagus 'Carbonara' is great for using spring produce and is quick and easy which we love. 
This is an edited extract from Pasta Love by Jaclyn Crupi (Affirm Press, RRP $35). Available in stores nationally.
ASPARAGUS 'CARBONARA'
METHOD
Slice 400 g asparagus, separating the stalks and tips. Bring a large pot of well-salted water to the boil. Boil the stalks for 2 minutes then add the tips and cook for another 4. Remove with a slotted spoon. Beat two eggs and two egg yolks together, then add salt and 2 tbsp grated parmigiano. In a frypan gently fry the cooked asparagus in olive oil. Add some chopped thyme, parsley or oregano. Cook the pasta until al dente and add to the asparagus. Stir quickly then take off the heat and pour in the egg mixture and a ladle of pasta water. Toss to allow the eggs to coat the pasta. Serve with parmigiano.
PASTA TO USE
Linguine, penne, tagliatelle, paccheri (fresh or dried)
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