Asparagus lemon pasta a la carbonara
Asparagus lemon pasta a la carbonara – a perfect dish for spring
Zubehör
- 1 Berndes cooking pot Our one pot for all occasions - we love it!
Ingredients
- 250 Grams Fettuccine
- 400 Grams Green asparagus
- 1 Garlic clove
- 1 tbsp Olive Oil
- 150 mL Broth
- 100 mL White Wine
- 1 Organic lemon
- 75 Grams Parmesan cheese
- 1 Egg
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)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