Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs

Name: Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 454 grams asparagus, tough ends trimmed; 237 milliliters breadcrumbs; 2 Tbsps butter; 118 milliliters dry white wine; 454 grams egg tagliatelle; 3 organic, free-range egg yolks; 4 Tbsps EVOO, plus more for drizzling; 59 milliliters finely chopped fresh chives; 59 milliliters chopped fresh flat-leaf parsley; 4 cloves garlic, finely chopped or grated; 4 servings Kosher salt; 2 Finely grated zest of lemons; 151 grams pancetta, finely diced; 237 milliliters grated pecorino cheese; 4 servings Freshly ground pepper

Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains approximately 36g of protein, 57g of fat, and a total of 796 calories. The Fourth Of July will be even more special with this recipe. Head to the store and pick up wine, breadcrumbs, pancetta, and a few other things to make it today. It is a pricey recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes approximately 25 minutes. If you like this recipe, you might also like recipes such as Pasta Carbonara with Asparagus, Pancetta, & Lemon Herb Breadcrumbs, Grilled Asparagus With Chilli And Lemon Breadcrumbs, and Grilled Asparagus With Lemon Herb Bread Crumbs.

Instructions

Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes.

Ingredients you will need

Asparagus

Extra Virgin Olive Oil

Equipment you will use

Grill Pan

Grill

Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.

Ingredients you will need

Asparagus

Meanwhile, bring a large pot of salted water to a boil for the pasta.

Ingredients you will need

Pasta

Water

Equipment you will use

Pot

Heat 1 tablespoon EVOO in a small skillet over medium heat. Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened. Cook, stirring occasionally, until the breadcrumbs are deep golden. Stir in the chives and parsley and remove from the heat.

Ingredients you will need

Breadcrumbs

Lemon Zest

Parsley

Butter

Chives

Extra Virgin Olive Oil

Cooking Oil

Equipment you will use

Frying Pan

Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat.

Ingredients you will need

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes.

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Pancetta

Pepper

Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.

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Garlic

Wine

Lightly beat the egg yolks in a small bowl.

Ingredients you will need

Egg Yolk

Equipment you will use

Bowl

Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.

Ingredients you will need

Egg Yolk

Pasta

Water

Add the asparagus to the pancetta mixture and heat through.

Ingredients you will need

Asparagus

Pancetta

Drain the pasta and add it to the skillet with the asparagus and pancetta.

Ingredients you will need

Asparagus

Pancetta

Pasta

Equipment you will use

Frying Pan

Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs.

Ingredients you will need

Breadcrumbs

Cheese