26 Mar Bucatini alla carbonara with wild asparagus

BUCATINI ALLA CARBONARA WITH WILD ASPARAGUS

In Umbria wild asparagus are at the beginning of spring, from late March to May. “Asparagus hunting” is a very popular springtime activity in the rural areas of Italy.

Recipe of Bucatini alla Carbonara con asparagi selvatici

Ingredients:
– 200 g of bucatini
– a small bunch of wild asparagus
– a clove of garlic
– 4 tablespoons of extra virgin olive oil
– 2 eggs
– 4 tablespoons of grated pecorino cheese
– a pinch of freshly ground pepper
– coarse and fine salt q.b.

Preparation:

Let boil for ten minutes, the asparagus in lightly salted boiling water.
Drain, cut into small pieces and let them go in garlic and olive oil for a few minutes in a large skillet.
Meanwhile puts on the water for the pasta.
In a bowl beat the eggs with 3 tablespoons cheese until the mixture is creamy.
Drain the pasta al dente and sauté in a pan with asparagus for a minute.
Turn off the heat, pour the pasta in a bowl and cover with the egg mixture and cheese.
Turn around quickly with a wooden fork and serve immediately, sprinkle a tablespoon of cheese on the plate and, if desired, a pinch of freshly ground pepper.