Of bacon and egg there is only one, yes, but this dish is so loved that there are many interpretations. This is the case, for example, of the carbonara monferrina, typical Piedmontese dish that includes pancetta, gli asparagus, and cheese for an explosion of taste and freshness that is the envy of classic recipe of Roman carbonara.
There Preparation, like all those concerning carbonara, it is simple and very fast, ideal for a lunch or dinner to be organized at the last minute, but without ever giving up bring to the table a surprising first course.
The recipe for Carbonara Monferrina
To prepare the Piedmontese carbonara you will need: 500 g of long pasta, 1 bunch of fresh or frozen asparagus, 50 g of toma, 2 egg yolks, 100 g of pork belly, 50 cl fresh cream, grated parmesan, butter, garlic, salt , pepper and extra virgin olive oil.
Let's start washing and cleaning the asparagus, depriving them of the hardest part and cutting them into slices. In a non-stick pan, a fried with butter (or extra virgin olive oil for those who want a lighter recipe), garlic and bacon cut and strips or cubes. When the bacon is golden, turn off the heat and remove the garlic.
In a large pot the water is then boiled and the pasta is thrown away.
Only at this point should the asparagus, a little salt and pepper and a little cooking water to cook them evenly. It only takes a few minutes (perhaps with a covered pan) to soften the asparagus.
In a separate bowl it is therefore necessary mix the cream with the toma cheese, add the egg yolks, two generous spoons of parmesan and a little pepper. When the pasta is al dente, the mixture with the cream and the toma must be added to the asparagus and bacon sautéed and, with the heat off, whisk all the ingredients for about twenty seconds.
There carbonara monferrina it is ready to be brought to the table. The advice is a final sprinkling of Parmesan and pepper for an even more decisive and tasty flavor.