Asparagus Carbonara
Leftover egg yolks? Here’s how to use them.
Ingredients
- 1/4 lb (115 g) bacon, cut into small dice
- 4 egg yolks
- 1/2 cup (125 ml) water
- 1/2 cup (35 g) finely grated Parmigiano-Reggiano cheese
- 1 1/2 lb (675 g) asparagus, trimmed
Instructions
- In a large non-stick skillet over high heat, brown the bacon. Drain on paper towels.
- In a stainless steel bowl, whisk together the egg yolks, water and Parmesan. Generously season with pepper. Place the bowl over a pot of simmering water and whisk constantly for 5 to 7 minutes until the mixture is thick and creamy. Season with salt and keep the carbonara sauce warm.
- In a pot of salted boiling water, cook the asparagus al dente. Drain and pat dry.
- Place the asparagus on a serving platter and garnish with the carbonara sauce and bacon. Sprinkle with Parmesan, if desired. Season with pepper.
Leftover egg yolks? Here’s how to use them.