Tips for storing pasta carbonara

Name: Pasta carbonara with asparagus, peas, and sugar snap peas
Cook time: 25 min
Total time: 25 min
Yield: 4p
Ingredients: 300 g vegetable pasta with spinach; 250 g sugar snap peas; 250 g peas, fresh or frozen; 1 package of small green asparagus; 4 yolks; 300 g Parmesan cheese, freshly grated; 250 g guanciale; Pepper and salt

You can store the pasta covered in the refrigerator for 2 days. You can also freeze the pasta covered and thaw it in the refrigerator; you can reheat it in the microwave with a splash of milk, or with extra cheese on top and another splash of milk when gratinating in the oven.

Pasta carbonara with asparagus, peas, and sugar snap peas

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25min

•

Easy

Pasta carbonara with vegetable pasta and extra fresh peas, asparagus, and sugar snap peas. That's double the enjoyment, discover the recipe!

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Ingredients

What do you need?

Quantity: 4p

300 g vegetable pasta with spinach
250 g sugar snap peas
250 g peas, fresh or frozen
1 package of small green asparagus
4 yolks
300 g Parmesan cheese, freshly grated
250 g guanciale
Pepper and salt

Preparation method

How do you make this?

Cut the guanciale into strips, let it melt, then fry until crispy in a large pan. If necessary, drain the excess fat and set the guanciale aside.

Boil the sugar snap peas, peas, and asparagus for 2 minutes in boiling salted water, refresh under cold water, and let drain. Also cook the pasta as indicated on the package, drain, and keep the cooking water.

Mix the yolks and 200 g of grated cheese together with pepper and salt and add a ladle of cooking water. Pour the pasta back into the large pot where the guanciale was cooked and place it on the heat, add the cheese mixture and stir well for 2 to 3 minutes until you have a nice creamy sauce. Finally, stir in the bacon and vegetables and serve with the remaining grated cheese.

If the mixture becomes too sticky and dry – that is when the pasta stands still – just stir in some cooking water again, it works wonders!

Tips

Vary with seasonal vegetables, also try another vegetable paste (eg tomato) With the proteins you can make a white omelette: spoon of yogurt of your choice, fresh herbs, Pezo, ... and then bake like an omelette. Guanciale is aged "kinnebak meat" or the bacon cut of the pork cheeks: that is the classic bacon that the Italians use for pasta carbonara. You can replace it with smoked or salted bacon. Do you prefer to make the pasta vegetarian? Then leave the guanciale away.