Penne Carbonara with a Difference

Penne Carbonara with a Difference

Ingredients:
10 Small Asparagus spears (you can use fresh peas if you prefer instead of the Asparagus)
1 Clove Garlic, crushed
200g Panchetta, very finely chopped
1 sprig Rosemary
1/4 cup dry white wine
1/2 tsb dry red chilli flakes (optional)
2 egg yolks
1/2 cup fresh cream
1/2 cup Good quality Freshly grated Parmesan cheese
Freshly cracked pepper
2 tbsp fresh flat leaf parsley, chopped
400gms Penne Pasta

Method:
In a mixing bowl, add 2 egg yolks only and mix with the cream and 1/2 the parmesan.

Cook the Penne pasta according to the instructions on the packet. 2 Mins towards the end of the pasta being cooked, add the asparagus. Once cooked al dente, drain.

In a frying pan without oil, add the cut panchetta, garlic, dry chilli and rosemary sprig with leags removed. Cook until crisp. Add to the pan the parsley and the cooked pasta with asparagus. Finally add the cream and egg mix being sure the heat it turned off but enough to heat the sauce through, not to over cook or else the eggs will curdle. Sprinkle with a little more fresh parsley, parmesan cheese and freshly cracked black pepper.