Ingredients
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
Bacon
Asparagus
Sauce
How it's done
Pasta
Cook the spaghetti in boiling salted water until al dente, set aside approx. 200 ml of the cooking water, drain the pasta and return to the pan.
Bacon
Fry the bacon in a non-stick frying pan until crispy, without adding any oil. Remove, add to the pasta.
Asparagus
Wipe the cooking fat from the pan, add oil to the same pan. Add the asparagus, season with salt, stir fry for approx. 3 mins. Add the spring onions, stir fry for approx. 3 mins. Remove, add to the pasta.
Sauce
Combine the egg yolks, pecorino and reserved cooking water, season. Add the egg mixture to the pasta, mix, cook over a medium heat until the sauce thickens. Remove the pan from the heat, plate up. Garnish with the reserved spring onion greens.
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