Whole grain tortiglioni carbonara with asparagus
11.5 oz Barilla Whole grain Tortiglioni
5 oz asparagus
2 oz spring onions
5 egg yolks
4 oz Pecorino Romano cheese
5 tbsp milk
3 tbsp extra virgin olive oil
salt and black pepper to taste
Mix the egg yolks with 1/3 of the Pecorino cheese and milk.
Clean, cut and sauté the asparagus in a pan with the olive oil and the sliced spring onions.
In the meantime, boil the pasta in salted boiling water.
Drain and set aside some of the cooking water. Mix the pasta in the pan with the asparagus.
Away from the heat, add the egg yolks and 2 tbsp of the reserved cooking water. Mix for 30 seconds.
Add the Pecorino cheese, mix well and serve with a sprinkle of fresh pepper.
Chef’s tip: the perfect Carbonara is creamy. The egg yolks must be not lumpy, neither too raw or too liquid. To better control the correct point of coagulation and the temperature, add the yolks mixture away from the fire.