RIGATONI CARBONARA WITH ASPARAGUS

Everyone loves a good pasta dish.  As a meal, as a side, or as a choice on a buffet table.

Carbonara is a classic Roman Italian pasta that’s creamy, yet the authentic traditional carbonara has no cream.  NO CREAM allowed.  Few simple ingredients transforms into a wonderful sauce with your pasta of choice.  I added asparagus for interest and presentation.  Carbonara is usually served with spaghetti, however, I used rigatoni, as it holds better on a buffet table and is easy to eat.

·INGREDIENTS: 1lb of pasta for 8-10 people as a buffet item or for 5 people as a main dish

• Guanciale – a cured fatty pork, similar to pancetta – ½ cup cut in small pieces

•      1 tblsp of EVO

•  2 eggs raw (yellow only).   There is not a concern today eating raw eggs – commonly used in Tiramisu, and mayonnaise

•     Parmigiano cheese – ¼ cup grated (or as preferred)

• Onion – chopped fine (optional) or scallions

• Lightly steamed asparagus cut in small pieces (optional)

•    Pepper – ground or red pepper flakes

• NO SALT added to the sauce.  The pasta water gets salt and flavors the pasta and the guanciale and

  cheese is salty

HOW TO MAKE REAL CARBONARA:

1.        Cut the guanciale or pancetta in thick pieces.  Brown in a skillet with EVO

2.        Add onions and partially cooked asparagus cut into pieces (if desired)

3.        Whisk together the egg, cheese and pepper in a large bowl.  You don’t

want to put the eggs on the stove, and wind up with scrambled eggs in your sauce

4.        Cook the pasta in a large pot with 2 tblsp of salt – Keep it al dente

5.        Scoop out one cup of pasta water to add to the sauce to make it creamier

6.        Drain the pasta and pour into the skillet with guanciale mixture.  Pour mixture into large bowl with the egg and cheese and toss.  Add pasta water slowly and stir with a wooden spoon, until you have a creamy consistency which is clinging to the pasta.

7.        Plate in a warm bowl and garnish with fresh Italian parsley.  A warm bowl either in a warming draw or in the microwave is desirable to prolong the life of the pasta.

Delizioso!!!