Tagliatelle carbonara with asparagus

Tagliatelle carbonara with asparagus

Total: 1 hr 40 Min. | Active: 40 Min.
lactose-free
Nutritional value / person: 499 kcal
, Fat: 25 g
, Carbohydrate: 39 g
, Protein: 28 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pasta dough

140 g pasta flour
60 g white flour
2 eggs
½ tbsp water

Bacon

100 g bacon strips

To cook the tagliatelle

500 g green asparagus
salted water, boiling
3 fresh eggs
80 g grated Parmesan
¼ tsp salt
¼ tsp pepper
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How it's done

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Pasta dough

Mix the flour, tip out onto the work surface and create a well in the centre. Beat the eggs and pour into the well along with the water. Starting from the inside of the well, gradually combine the flour with the mixture to form a thick paste. Mix in the remainder of the flour.

Knead the dough for approx. 10 mins. until it is smooth and no longer sticks to your hands. Shape into a ball, cover and leave to rest at room temperature for approx. 1 hr.

Tagliatelle

Divide the dough in half. On a lightly floured surface, roll out thinly, then cut into strips approx. 5 mm wide.

Bacon

Cut the bacon into approx. 2 cm strips. Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Drain the bacon on paper towels.

To cook the tagliatelle

Peel the lower third of the asparagus, shave lengthwise into approx. 2 mm strips. Cook the tagliatelle in boiling salted water for approx. 3 mins. until just al dente. Add the asparagus, cook for approx. 2 mins. Drain the tagliatelle with the asparagus.

Mix the eggs and cheese in a large bowl, season. Add the hot tagliatelle along with the asparagus, mix, top with the bacon.

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