ASPARAGUS CARBONARA w/PANCETTA & ONIONS

By BobD

Ingredients

• Salt
• Extra-virgin olive oil
• 1 ⁄2 cup fresh bread crumbs
• Freshly ground black pepper
• 2 pounds large asparagus
• 1 ⁄4 cup finely chopped pancetta
• 1 ⁄4 cup finely chopped spring onions or ramps
• 2 cloves garlic, minced
• 1 cup sliced shiitake mushrooms
• 1 pound fresh tagliatelle
• 4 large eggs
• 1 ⁄2 cup grated Parmesan

Details

Servings 4
Adapted from tmagazine.blogs.nytimes.com

Preparation

Step 1

Bring a large pot of salted water to a boil.

Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the bread crumbs and cook until toasted, about 3 minutes. Season with salt and pepper.

Prepare an ice-water bath. Trim the asparagus, and peel 3 inches from the bottom of each spear.

Blanch the asparagus in the boiling water for 1 minute, then transfer to the ice water bath to cool. Reserve the boiling water. Drain, pat dry and cut the asparagus into 3-inch pieces. Using a vegetable peeler, slice the pieces lengthwise into thin strips.

In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the pancetta and cook until the pancetta is crisp. Using a slotted spoon, transfer the pancetta to a plate.

Add the onions and garlic to the pan and sauté until tender, about 30 seconds. Add the shiitakes and cook until tender and the liquid has evaporated. Keep warm.

Bring the reserved salted water back to a boil, add the pasta and cook until al dente.

Lightly beat the eggs with a pinch of salt and pepper in a large bowl. Add the asparagus to the mushroom mixture and warm through.

Drain the pasta and drop it into the eggs, followed by the vegetables, pancetta and 1⁄4 cup of the Parmesan. Toss. Season with salt and pepper and toss again.

Serve topped with bread crumbs and remaining Parmesan.