Which one do you prefer between bolognese, amatriciana or carbonara? Hopefully you know what I’m talking about. These are three extremely famous pasta sauces, which are made all over the world when you enter an Italian restaurant. Unfortunately, all three of them contain meat, so I often have issues when inviting some vegetarian friends that are demanding and eager to try the Italian cuisine.
Lately, I’d say that it’s becoming almost a trend to be vegetarian or vegan, and it’s getting harder and harder to prepare tradional dishes. However, with a bit of imagination and creativity, it’s possible to transform a traditional dish into an equally extraordinary dish. Try this carbonara with asparagus, no pork my friends. Trust me, you will love it!
From now on, you will be more prompt to think about alternative recipes. As the old wise Proust once said, “The real voyage of discovery consists not in seeking new landscapes, but in having new eyes”.
…So go out there, absorb from others and come back with new, fresh eyes and ideas!
1. Clean the asparagus under cold water, then cut them in small, equal chunks.
2. Add a bit of oil in a pan, then start browning the asparagus, cooking them for 10 minutes on medium heat. Then add a bit of salt and mix once in a while.
3. Now you can start preparing the pasta. Boil some water in a pot, then add a pinch of salt and throw in the spaghetti once the water boils.
4. Meanwhile, beat the eggs with a pinch of salt and parmesan cheese.
5. Once the asparagus are ready and quite soft, add the mixure of eggs and parmesan cheese right in the pan where the asparagus are almost cooked.
6. When the spaghetti are ready, “al dente”, put them in the pan with the mixture of eggs and asparagus, then mix everything on high heat for maximum 10 seconds.
7. Serve the dish hot, and grate some additional cheese if you like it (ie. salty ricotta), to add extra flavor to the dish.
When you put the spaghetti in the pan with the mixture of eggs and asparagus, don’t overcook for more than 10 seconds, otherwise the egg will result too cooked - you want to keep the creamy texture. For a tastier result, you can grate additional kinds of cheese on top of the dish - but again, just if you are an extremely cheesy person!