The traditional carbonara alla monferin is a simple and fast recipe, not a variant with asparagus of the classic carbonara but a traditional Piedmontese recipe, with lard and toma or ricotta, in the lighter version
There carbonara alla monferin it is suitable for everyone, especially those people who love i pquick pasta dishes but, with full flavors and full-bodied condiments. As mote recipes handed down from family to family, also the recipe of pasta alla monferrina has numerous variations. Salt and pepper has chosen to prepare the carbonara alla monferin with the long egg pasta and the fried asparagus, flavored with lard and pancetta; then complete it, stirring it over the flame, with a sauce based on cream, toma and egg yolks: a first course of creamy and tasty pasta, really tasty!
There carbonara with salt and pepper it is for gourmands and, undoubtedly, it is a very caloric first course but it can be perfect to eat like single dish, maybe for a quick lunch or dinner with friends. It is not difficult to prepare! If you're not cooking in the kitchen, don't panic! You can watch the recipe video and be guided by the description below
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How to prepare the carbonara monferrina
1) Prepare the sauce. Wash them asparagus, check and cut into pieces. Saute in a large no stick pan the lard chopped and thegarlic crushed with the butter and 3 tablespoons of extra virgin olive oil. Then remove the garlic and add the sweet bacon in cuebetti la bacon in strips.
2) Cook the asparagus. After browning the bacon add the asparagus, adjust it salt is pepper and wet the dressing with a little water. Continue the cooking, covering the pan with a lid, for about 10 minutes or until the asparagus is tender.
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