From the garden: asparagus carbonara

Wild asparagus is a late spring treat for foragers in Tuscany. With their milder flavor, they can be used in many dishes this time of year, from a simple omelet to a hearty weekend brunch. They are a great companion to fresh eggs, and this recipe is a perfect way to combine the two.

We are fortunate that wild asparagus grows wild in the fields around Montecalvi, but if you cannot get it, regular asparagus will do. Similarly, if you cannot find noodles, spaghetti is a good substitute.

Serves 4 people

  • 500 g of noodles
  • 350 g of wild asparagus
  • 50 g of grated pecorino or parmesan cheese (plus more to serve last)
  • 5 eggs: 4 yolks plus one whole egg
  • 4 tablespoons of Montecalvi extra virgin olive oil
  • Salt and pepper to taste

Boil a large pot of salted water for the pasta.

Meanwhile, wash the asparagus thoroughly and cut it into pieces of about 3 cm. Soak them in boiling water for about 2 minutes (add a couple of minutes if using larger asparagus). Set aside.

In a bowl, add 4 egg yolks and 1 whole egg. Coarsely beat with a fork and season with salt and pepper. Then add the grated cheese to the eggs. Finally, add the cooked asparagus.

Once the noodles are cooked, lift them from the water and add them to the eggs, combining them with tongs to make sure they are well seasoned. The heat of the dough will “cook” the eggs. If it looks like the eggs are getting dry, add some of the pasta water.

Check the seasoning, probably adding more ground black pepper to make it a true “carbonara” and serve immediately with grated Parmesan cheese on hand and a final addition-our olive oil.

Questo piatto si abbina in modo eccellente al nostro nuovo Alta Valle della Greve 2016.