Asparagus & Snap Pea Carbonara
This recipe works well with a variety of pasta shapes. I like to use short shapes such as rigatoni, penne, or campanelle, but spaghetti or bucatini would also be so delicious! The crispy prosciutto topping here is optional but so delicious. If you choose to omit it, just be extra generous with cheese on top to account for that salty, umami flavor.
*This recipe was originally developed for Freddie’s Larder.
Ingredients
1 bundle of asparagus, sliced
1 cup of snap peas, sliced
1 cup of grated pecorino cheese
1 cup of grated parmesan cheese
5 egg yolks, separated
4 oz of guanciale or pancetta, finely cubed
1 package of spaghetti, bucatini, or rigatoni
Red chili flakes (optional)
Olive oil, salt & pepper
Let’s Make It!
Set a large pot of water, generously salted, on the stove on high to bring to a boil. Trim off the tough ends of the asparagus, then slice into two-inch long pieces. Thinly slice the snap peas on the diagonal. Set the veggies aside. In a large bowl (the bowl you intend to serve your pasta in), add the egg yolks and mix gently with a fork to combine. To the egg yolks, add ½ cup each of the pecorino and parmesan, reserving the rest of the cheese for mixing and topping later. Add a few generous cracks of pepper then mix to form a thick paste.
Finely dice the guanciale or pancetta to pea-sized cubes. Add to a cold pan and set over medium-low heat. Allow the guanciale to slowly render until much of the fat is cooked off and pieces are browned and crisp - this could take up to 15 minutes. Use a slotted spoon to remove guanciale to a plate lined with paper towel. Once cooled slightly, add half the guanciale to the yolk mixture.
Add pasta to boiling water. Just before pasta is “al dente”, add the asparagus pieces to for about 1-2 minutes. While asparagus is going, add about half a ladle-ful of pasta water to your yolk and cheese mix, slowly drizzling water in while whisking vigorously to prevent eggs from curdling. The sauce should loosen slightly and still look rich and creamy.
Use tongs or a spider to transfer pasta and asparagus straight into the serving bowl. Add sliced snap peas. Add an extra ladleful of pasta water and mix everything vigorously for up to a minute, the sauce should loosen to become creamy and rich. Add more pasta water as needed to loosen the sauce to your liking. Finish with another handful of cheese and a few cracks of pepper. Top each serving with the remaining crispy guanciale pieces.