Yes, it’s really happening again. I go through the shop and see vegetables and fruits and other ingredients and I get already ideas what to do with them. Wonderful!
However, when you go after every idea you end up in buying more than you can manage to eat in a reasonable amount or amount of time.
Anyway, this time it was asparagus and mushrooms. As for the mushrooms they still have to wait until tomorrow. Maybe, they go for the breakfast, for even as I am writing now another idea comes up for the other half of the asparagus.
Therefore we are having bacon and asparagus carbonara, for we all know that asparagus and bacon go well together. Yes, originally I wanted to have asparagus wrapped in bacon, but … hey … why not try something different.
As bacon, cream, egg and cheese make a good carbonara, why not toss everything together and go for it.
Here we go …
Ingredients: A bit of olive oil 200 g green asparagus 100 g stripes of streaky bacon A few leaves of sage Salt and pepper 200 g crème fraîche 2 eggs Hand full of grated Parmesan Pasta
Method: Cut the asparagus into smaller, bit sized pieces and the bacon into smaller stripes.
Heat up a pan with a bit of olive oil and throw in the asparagus and bacon. Let it all get some colour. Later you can add the finely chopped sage and a bit of pepper.
Meanwhile you cook your pasta according to the instructions on the package or … as you have done your own fresh pasta … as long as they need.
Still meanwhile you get yourself a bowl to mix in the crème fraîche, the eggs, the Parmesan and some salt and pepper.
Pasta ready? Get a bit of cooking water into the pan and rinse away the remaining cooking water. Toss the pasta with the asparagus and bacon and take the pan from the heat.
Mix the egg mixture with the pasta and serve your meal …
Grate over some extra Parmesan and maybe sprinkle a bit of olive oil over it.
It was very delicious. I was pleased with the end result and for sure will have some more of it.