A pasta alla carbonara with the sweet taste of spring: from Lazio to Veneto with Andrea's creamy and rich recipe.
Read the recipe on ILVE Journal: bit.ly/ILVEjou...
Purists are always very suspicious of alternative versions of iconic recipes, but there are cases where even the palate most faithful to traditional recipes cannot help but be seduced by truly special flavours and combinations.
This is the case with pasta alla carbonara, an untouchable classic of Roman cuisine and a recipe whose preparation is always hotly debated: the variant with asparagus is a springtime alternative that will leave its mark and convince even the most sceptical.
The classic cream of yolks and cheese will not be missing, but in Andrea's recipe, asparagus will be the protagonist, together with smoked bacon that will take the place of guanciale. Making this version even more appealing are the homemade bigoli: a touch of Veneto culinary tradition that will not disappoint.
29 сен 2024
