Wild Asparagus Carbonara: Umbria Springtime Goodness

Wild asparagus is now sprouting in our woods..and with a bit of luck- and ideal weather conditions – we’ll be foraging for the woodland goodness til late May.

Our pasta at lunch today highlighted the tasty wild asparagus: spaghetti alla carbonara di asparagi. But in this carbonara, I substituted the pancetta (bacon) for tidbits of prosciutto.

Enjoy this recipe – and if you’re not near woods sheltering wild asaparagus, use the tender tips of garden asparagus (young, tender stalks, if you can…)

Spaghetti alla carbonara di asparagi

Ingredients (for 4 – 5 persons):

spaghetti (1 lb for every 5 persons)
Parmesan, grated (q. b. ie, “quanto basta” – or “as much as you need”)
salt, pepper, q. b.
Extra-vigin olive oil, q. b.
eggs, organic if possible – 1 for every 2 persons (if small, one per person)
prosciutto – 2 or 3 slices, diced
garlic cloves – 3 – 4

Break asparagus talks into pieces about 1/2” long. Rinse in cold water.
Set aside.

As (salted) pasta water boils, simmer garlic cloves gently for a few minutes only in stainless steel pan, covered with oil oil. Do not let garlic smoke, nor burn. Add quickly diced prosciutto.

Within a minute or so, add asparagus pieces and simmer a few minutes, until asparagus tender. Add a ladleful of hot water if you wish to moisten…..

Beat eggs, adding a bit of salt, generous amount of black pepper. (Note: not too much salt as Parmesan is salty)

When spaghetti are cooked al dente, drain immediately, saving some of the boiling pasta water in case you need to add to sauce to moisten…
Immediately stir in the beaten eggs, then the asparagus mixture.