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+ servings

Asparagus lemon pasta a la carbonara

Asparagus lemon pasta a la carbonara – a perfect dish for spring
Prep Time 15 minutes
Cook Time 15 minutes
Course Main course
Cuisine Italian cuisine
Servings 2

Ingredients
  

Instructions
 

  • 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)
  • 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. 
  • 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.
Keyword Pasta, Asparagus, Asparagus lemon pasta a la carbonara