I added Beyond Meat Hot Italian sausage for the meaty texture/protein, which I sliced and sautéed before the garlic.
Step 5ĭivide pasta among shallow bowls and top with more Parmesan and a few grinds of pepper.ĭelicious! Was my first time having and making carbonara of any sort. (This might be easier on your hands if you use 2 wooden spoons, as though you were tossing a salad, rather than trying to do it with 1 hand and a pair of tongs.) Add more reserved pasta cooking liquid if needed to loosen. Cook, tossing constantly and reducing heat as needed to keep mixture below a simmer, until cheese is melted and liquid thickens enough to coat pasta in a glossy, silky sauce, about 5 minutes. Tossing constantly, add 1 cup pasta cooking liquid, followed by reserved yolk mixture, then ¾ cup Parmesan. Set back over medium heat and toss to coat. Step 4ĭrain pasta and asparagus, reserving 2 cups pasta cooking liquid transfer pasta and asparagus to pot with reserved garlic oil. Scoop out 1 cup cooking liquid from pasta and, whisking constantly, gradually add to egg yolks to temper. Remove from heat and stir in paprika set aside. Cook, stirring often, until garlic is light golden, about 2 minutes. Meanwhile, combine garlic and oil in a medium Dutch oven or other high-sided pot and set over medium heat season very generously with pepper. Cook pasta in a large pot of boiling generously salted water, stirring occasionally and adding asparagus when pasta has 1 minute left to go, until pasta is very al dente, about 3 minutes less than package directions.
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