In the forest that borders our olive grove, were born wild asparagus. Wild asparagus has a very strong taste, are very fragrant and slightly bitter, so we decided to combine them with a very tasty recipe known throughout the world as “pasta carbonara”. Carbonara pasta has been proposed in many variants but we chose a few just high quality ingredients like whole wheat pasta and olive oil, to prepare an original variant where the flavors did not cover each with the other and we enjoyed them in all their wonderful shades. We made a delicious carbonara pasta using high quality ingredients rich in nutritional properties like fibers, antioxidants, vitamins and natural diuretics.
PREPARATION TIME 35 ‘
320 g Saragolla mezze maniche, (whole wheat pasta)
100 g asparagus
4 tablespoons of extra virgin olive oil
1 slice of onion
Tips on ingredients
1) I would recommend using organic eggs and not pre-packaging bacon.
2) Saragolla whole wheat pasta is a very rough pasta that goes well with white sauces.
3) I would recommend using an extra virgin olive oil with an intense flavor to work well with the strong tastes of asparagus and bacon.
Bring water to a boil (1 L of water per 100 g of pasta).
Wash asparagus, cut into small pieces.
Put the asparagus in a large pot with a little olive oil, a cup of water, and a dash of salt. Cover and let cook for about 10 minutes. Avoid frying otherwise the asparagus will become hard. When asparagus are soft, leaving tips aside for garnishing, put them in a blender with a little cooking water from the pasta and blend until smooth, and creamy.
When water boils, add salt and pasta.
While cooking the pasta, heat 1 extra virgin olive oil tablespoons in a saucepan. Add the bacon and cook until become crispy.
Beat the egg yolks and add in the cream of asparagus
Drain the pasta when the pasta is al dente (about 7 minutes, depending on your taste). Put the pasta into a pot; add 2 tablespoons of extra virgin olive oil, add the egg yolks mixed with the cream of asparagus, stir for few seconds without drying out. Add the bacon ( leaving aside half the bacon for garnishing)
Put the pasta on the plates , garnish with bacon and tips of asparagus.
Serve while hot.
MATCHING PASTA AND ITALIAN WINES
I recommend Moda’ Montepulciano D’Abruzzo to pair with carbonara pasta. It is an authentic Montepulciano D’Abruzzo with a great structure aged for 6 months in barrel to preserve all its original aromas of cherish and plum.