One thing I will never understand is why I couldn't find bacon that was quite right in England. There were countless varieties available and all the research I did showed streaky bacon was what I was looking for... As you can see from below, it didn't quite have the same fat content as the bacon readily available in America. Even adding a bit of EVOO didn't seem to remedy the problem. Perhaps stupidly my love for bacon didn't keep me from trying many times hoping for different results.
Anywhoooo, this bacon and asparagus carbonara from Closet Cooking looked too tasty to pass up.
Ingredients:
1 serving penne
4 slices bacon (chopped)
1 handful asparagus
1 clove garlic (chopped)
pepper to taste
1 egg yolk
1 tablespoon heavy cream
1/4 cup pecorino romano
1 tablespoon parsley (chopped)
Directions:
1. Start cooking the penne.
2. Fry the bacon in a pan.
3. Cut the asparagus into penne shaped pieces.
4. Drain most of the fat from the pan but reserve some to cook the asparagus.
5. Add the asparagus, garlic and pepper and toss to coat in the bacon grease.
6. Mix the egg yolk, heavy cream and pecorino romano in a bowl.
7. Drain the cooked pasta reserving some of the water.
8. Add the pasta to the pan and toss.
9. Remove the pan from the heat and wait for the sizzling to stop.
10. Add the egg mixture and toss to coat.
11. Add a bit of the pasta water and toss to mix and coat.
1 serving penne
4 slices bacon (chopped)
1 handful asparagus
1 clove garlic (chopped)
pepper to taste
1 egg yolk
1 tablespoon heavy cream
1/4 cup pecorino romano
1 tablespoon parsley (chopped)
Directions:
1. Start cooking the penne.
2. Fry the bacon in a pan.
3. Cut the asparagus into penne shaped pieces.
4. Drain most of the fat from the pan but reserve some to cook the asparagus.
5. Add the asparagus, garlic and pepper and toss to coat in the bacon grease.
6. Mix the egg yolk, heavy cream and pecorino romano in a bowl.
7. Drain the cooked pasta reserving some of the water.
8. Add the pasta to the pan and toss.
9. Remove the pan from the heat and wait for the sizzling to stop.
10. Add the egg mixture and toss to coat.
11. Add a bit of the pasta water and toss to mix and coat.
** With a few exceptions, like abundance of bacon fat and type of cheese I used a slightly different blend, I followed this to the tee since I didn't quite know what I was doing.
At this stage I was starving and extremely excited to try my dinner!
This stage made me very weary with the whole raw egg thing...
This really did combine well and make a beautiful tasty dish! However, due to the whole egg thing, I probably won't be making it again. I'm just really not sure why it freaked me out so dang much!! If relieved of the egg responsibility, I would definitely eat it as long as I don't have to make it!
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| Bacon and Asparagus Carbonara |
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