Asparagus Carbonara

By Tasty · 25 min

Ingredients

Instructions

1. Cook the orecchiette in well-salted boiling water until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set it aside.
2. Put the diced lap cheong in a medium nonstick skillet in a single layer. Cook over medium-high heat, stirring now and then, for 5–7 minutes until the fat has rendered and the sausage is crispy.
3. Lower the heat to medium. Add the asparagus rounds and tips and toss them in the sausage fat. Cook, tossing now and then, about 5 minutes until fork-tender.
4. Whisk the egg yolks, Pecorino Romano and black pepper in a small bowl. While whisking hard, add the hot pasta water 2 tablespoons at a time until you have added 8 tablespoons in total. Set aside.
5. Lower the heat to low. Add the drained pasta to the skillet and toss to coat. Pour in the egg mixture and stir constantly, adding the remaining pasta water a little at a time, until the sauce is smooth, creamy and coats every piece of pasta.
6. Take the pan off the heat and serve right away with extra Pecorino Romano, more black pepper if you like, and lemon wedges.

Summarized from Tasty's video. Watch it for the details.

More recipes with

EggCheeseLemonSausagePecorino cheeseAsparagusOrecchiette