While there may only be one real carbonara recipe, there are countless interpretations of it. One of which is the carbonara monferrina from Piedmont. In this case, the recipe calls for pancetta, asparagus and cheese for an explosion of taste and freshness to envy even the classic Roman version!
The recipe, like all carbonara recipes, is simple and super-quick – ideal for a last-minute lunch or dinner.
Our recipe for carbonara monferrina
To make the Piemontese version of carbonara, you will need: 500 g long pasta, 1 bunch of fresh or frozen asparagus, 50 g toma cheese, 2 egg yolks, 100 g pancetta, 50 cl fresh cream, grated Parmigiano cheese, butter, garlic, salt, pepper and extra-virgin olive oil.
How to make it
Starts by washing and cleaning the asparagus. Remove the hard part of the stalk and slice. In a non-stick pan, prepare a sauté with butter (or extra-virgin olive oil to make it lighter), garlic and pancetta - or bacon - (cut into strips or cubes). Once pancetta is golden-brown, turn off the heat and remove the garlic.
In a large pot, boil the water and cook the pasta.
Then add the asparagus to pancetta with a little salt, pepper and cooking water to steam them evenly. It should only take a few minutes to soften the asparagus. (It helps to cover the pan with a lid.)
In a separate bowl, mix the cream with the toma cheese. Then add the egg yolks, two tablespoons of parmesan cheese and a little pepper. Once the pasta is cooked al dente, mix all the ingredients together over low heat for about twenty seconds or so just until combined (the pasta, the cream and toma cheese and the fried asparagus and pancetta).
All that’s left? Serving! We suggest sprinkling Parmigiano Reggiano cheese and pepper over your carbonara monferrina for even more flavor.