Tagliatelle with asparagus carbonara

Our friend and blogger Gabriella Gasparini takes us on a discovery of a tasty and quick recipe, perfect for bringing a bit of cheer and genuine flavours to the table. Here's how to prepare Tagliatelle with an asparagus carbonara.

Ingredients for 4 people

• 300g of wide tagliatelle from Pastificio La Lanterna (2 packs);
• 150 g of asparagus or green beans;
• 40g of finely chopped shallots;
• 4 egg yolks;
• 100g freshly grated Parmesan cheese;
• Salt and pepper;
• Pasta cooking water.

Preparation

In a saucepan, I added cold water (brought to the boil), coarse salt, and poured in the wide tagliatelle from Pastificio La Lanterna for about 2 minutes.

In a non-stick pan, I sautéed asparagus (previously blanched) cut into small pieces (except for the tips) with extra virgin olive oil, golden onion, salt, and pepper.

In a bowl I put the egg yolks, beaten with a fork, seasoned with salt and pepper, added the Parmesan cheese, a splash of pasta cooking water, and poured it into a bowl with the tagliatelle, mixed and served.