In spring, nature awakens to new life. A perfect dish is the asparagus lemon pasta a la carbonara. Fresh green asparagus and lemon make you want more. The asparagus lemon pasta a la carbonara is easy and quick to prepare. Perfect for an evening on the balcony or terrace.
Asparagus Lemon Pasta a la Carbonara – Tips
Fettuccine are ideal – the “sauce” adheres beautifully to the wide noodles.
A light white wine is a wonderful companion – for example, a Chenin Blanc* from South Africa.
The perfect plates for asparagus lemon pasta a la carbonara
Try: Tumbet Mallorquin – the Mallorcan vegetable stew from the oven
Asparagus lemon pasta a la carbonara
- 1 Berndes cooking pot Our one pot for all occasions – we love it!
- Put the pot of salted water on and cook the fettuccine in it according to the package instructions. Peel the garlic and put it in a pan with the olive oil and sauté lightly. Then add the squeezed lemon juice, broth and white wine and simmer for ten minutes. Drain the fettuccine and asparagus and set aside. (Tip: keep some cooking water back)250 Grams Fettuccine, 1 Garlic clove, 1 tbsp Olive Oil, 150 mL Broth, 1 Organic lemon , 100 mL White Wine
- Wash the green asparagus, peel a little and cut off the bottom ends. Cut the rest into pieces and add to the fettuccine in the salted water for the last three minutes.400 Grams Green asparagus
- Mix the grated Parmesan in a bowl with the egg and some lemon zest.Add both the mixture and the fettuccine and asparagus to the lemon and white wine broth in the pan. Season with salt and pepper and stir well again over low heat and serve.If the pasta absorbs too much broth, you can add some cooking water.75 Grams Parmesan cheese, 1 Egg
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