Empty My Fridge
Carbonara Megamix | Jamie Oliver
Ingredients
- Asparagus1 bunch
- Pancetta · sliced12
- Tagliatelle500 g
- Parmesan cheese · grated40 g
- Salt
- Black pepper · ground
- Extra virgin olive oil
Instructions
- Snap off the woody bottoms of the asparagus stalks and discard them.
- Cut the top 4 cm off each stalk and set aside. Finely chop the rest of the stalks.
- Heat a wide frying pan and gently fry the chopped stalks in a little olive oil with the pancetta. When the asparagus softens slightly, turn off the heat and roughly mash them with the back of a fork.
- Cook the tagliatelle in plenty of boiling salted water according to the pack instructions. Add the asparagus tips for the last 2 minutes of cooking.
- Drain the pasta, reserving a cup of the cooking water. Toss with the mashed asparagus and pancetta.
- Stir in most of the Parmesan and season with salt and pepper. If needed, loosen the pasta with a little of the reserved cooking water.
- Serve sprinkled with the remaining Parmesan.
Summarized from Jamie Oliver's video. Watch it for the details.
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CheeseParmesan cheeseAsparagusPancettaTagliatelle
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