Ingredients for Vegetable Carbonara
- 1/2 bunch Asparagus
- 3 stick Basil
- 2 clove Garlic
- 1 Lemon
- 1/2 oz Parmesan Cheese
- 1 1/2 oz crème fraîche
- 2 large eggs
- 7 oz fresh tagliatelle
- 3 oz Peas
- 1 Black pepper
- 1 Sea salt
- 1 Olive oil
Cooking Instructions for making Vegetable Carbonara
Separate the egg yolks and toss the whites, or save them, but we don’t need them here. Mix in most of the Parmesan Cheese, the crème fraîche, and a pinch of salt and pepper. Mix it up really well.
Add zest from the lemon and continue mixing. Set the mix aside.
Get a pot of salty water boiling for your pasta, and cook following its instructions.
Finely chop the garlic. Chop the bottoms off the asparagus and toss, keep the greenier parts. Chop the heads off the asparagus, and slice the rest of the stalk.
Place a large frying pan over medium heat with a little olive oil. Once hot add garlic and cook for about a minute.
In the pan, add asparagus and peas, cook another minute for a crunchy asparagus, or a couple for slightly softer. If your pasta isn’t ready, remove the pan from the heat and wait until the pasta is about a minute from done, the. Return the pan to low heat.
Drain the pasta keeping a little water, and add pasta into the pan with the veggies. Add the egg mixture and toss everything. Add some water from the pasta if needed to loosen it up.
Plate and top with Parmesan Cheese and fresh basil.
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