Summer Carbonara
2 servings
20 minutes
Summer carbonara is a light interpretation of the classic Italian dish, perfect for warm days. The combination of tender asparagus, fresh green peas, and aromatic garlic creates a harmony of spring flavors enriched with the creamy texture of a cream-egg mixture. Linguini soaked in sauce and parmesan become airy and delicate. The refreshing taste of vegetables makes this dish not only delicious but also light, giving traditional carbonara a seasonal charm. It is ideal for dinner on the terrace with a glass of white wine, creating an atmosphere of coziness and enjoyment of summer aromas. This version of carbonara is not just a culinary delight but also an opportunity to enjoy fresh ingredients at their best.
1
Boil the asparagus until tender, adding the peas 2 minutes before the end of cooking. Remove. Boil the linguine (you can use the same water).
- Asparagus: 100 g
- Dried peas: 100 g
- Linguine: 150 g
2
Sauté garlic in a small amount of olive oil for 2 minutes, add asparagus and peas, and simmer for 1 minute.
- Garlic: 1 clove
- Olive oil: to taste
- Asparagus: 100 g
- Dried peas: 100 g
3
Mix the yolk, cream, and parmesan, and add salt.
- Egg yolk: 1 piece
- Double cream 40% fat: 100 ml
- Grated Parmesan cheese: 25 g
4
Remove the linguine from the water with tongs and combine it with the asparagus. Toss, then pour in the egg mixture, remove from heat and continue stirring until smooth (if necessary, add 1-2 tbsp of the pasta cooking water). Serve sprinkled with Parmesan to taste.
- Linguine: 150 g
- Asparagus: 100 g
- Dried peas: 100 g
- Egg yolk: 1 piece
- Double cream 40% fat: 100 ml
- Grated Parmesan cheese: 25 g
- Olive oil: to taste