Maccheroni a la Carbonara con Espárragos Trigeros

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, Maccheroni a la Carbonara con Espárragos Trigeros. One of my favorites food recipes. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Maccheroni a la Carbonara con Espárragos Trigeros, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Maccheroni a la Carbonara con Espárragos Trigeros delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Maccheroni a la Carbonara con Espárragos Trigeros is 4 Personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Maccheroni a la Carbonara con Espárragos Trigeros estimated approx 40 Minutos.

To get started with this particular recipe, we must first prepare a few components. You can have Maccheroni a la Carbonara con Espárragos Trigeros using 9 ingredients and 7 steps. Here is how you can achieve it.

Esta receta la vi en internet siempre para Thermomix, y claro yo no tengo thermomix, así que decidí traducirla al lenguaje de los que cocinamos sin este tipo de tecnologia, he aquí el resultado.

Ingredients and spices that need to be Prepare to make Maccheroni a la Carbonara con Espárragos Trigeros:

1. 400 gr maccheroni al ferretto (Lidl)
2. 250 g espárragos trigueros cortados en trozos de 5 cm
3. 100 gr. lonchas de beicon cortadas en tiras
4. 1 cebolla
5. 70 gr. Queso parmesano rallado
6. 2 yemas de huevo
7. 1 pellizco nuez moscada molida
8. Pimienta negra recién molida
9. sal

Steps to make to make Maccheroni a la Carbonara con Espárragos Trigeros

1. Troceamos la cebolla, los espárragos y el bacón.
2. Llenamos un bol con agua fría y lo apartamos, ponemos en un cazo 1 litro de agua con sal, la llevamos a ebullición y añadimos los espárragos troceados, los dejamos hervir por 3-4 minutos, escurrimos y los pasamos al bol con agua fría.
3. Vertemos un chorito de aceite en una sartén y pochamos la cebolla, cuando este blandita añadimos el beicon y dejamos sudar, incorporamos los espárragos y mezclamos. Añadimos la pimienta, la nuez moscada y la sal, mezclamos. Reservamos.
4. Ponemos agua a hervir y añadimos los macherronis, cocemos según indicaciones del fabricante. Escurrir y pasar a una sartén.
5. Agregamos las yemas de huevo ligeramente batidas, mezclamos con los maccheroni fuera del fuego. Las yemas se cocinarán con el calor de la pasta y además nos dará brillo al plato.
6. Incorporamos la mezcla de cebolla, bacon y espárragos que teníamos preparada y mezclamos.
7. Espolvoreamos con abundante queso rallado y servimos ¡Buen Provecho!.

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