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Tagliatelle carbonara with asparagus
40 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 499
  • Fat about 25g
  • Carbohydrates about 39g
  • Protein about 28g
This is needed
This is needed for 4 people
Pasta dough
  • 0.5 tbsp water
  • 2 egg
  • 140 g pasta flour
  • 60 g white flour
  • 100 g bacon strips
To cook the tagliatelle
  • 500 g green asparagus
  • salted water, boiling
  • 80 g grated Parmesan
  • 3 fresh egg
  • 0.25 tsp salt
  • 0.25 tsp pepper
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And that's how it's done
And that's how it's done
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.
Divide the dough in half. On a lightly floured surface, roll out thinly, then cut into strips approx. 5 mm wide.
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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