Penne Carbonara with Asparagus, Pancetta and Rosemary
Recipe by Darren Simpson from The Best In Australia
In the mood for pasta? Whip up this delicious and creamy carbonara with in-season asparagus, pancetta and rosemary from celebrity chef Darren Simpson.
Serves 2
Ingredients
- 240g of penne (the brand name Barilla is very good)
- 100g of guinchlie (cured pig cheek), you can substitute with pancetta
- 10 sprigs of rosemary
- 3 large green asparagus spears cut into chunks
- 3 large white asparagus spears cut into chunks
- 100g of freshly grated Parmesan
- 3 organic egg yolks
- 250ml double cream
- 2 tbsp of chopped parsley
- A dash of extra virgin olive oil
- Salt and freshly ground black pepper
Method
- Add the penne to lots of salted boiling water and cook for 6 minutes, then add the asparagus for a further 2/3 minutes until they are tender but still have a little bite.
- Whisk the cream with the egg yolks; add half the Parmesan and season with salt and lots of freshly ground black pepper.
- Fry the pancetta in a dash of olive oil, add the rosemary sprigs and cook until slightly crisp.
- Toss in the parsley, asparagus and penne and toss with the egg yolk and cream sauce (the heat of the pasta will cook the sauce).
- Serve with the rest of the Parmesan sprinkled over. Enjoy.
