Massimo Mele adds a delightful twist to classic carbonara with the inclusion of asparagus and salty pecorino.
1. Heat 1 tbs oil in a small frypan over medium heat. Cook the pancetta and onion, stirring, for 6 minutes or until pancetta is crisp. Add garlic and cook for a further 1 minute or until fragrant, then set aside.
2. Meanwhile, whisk the eggs and egg yolks in a large bowl. Add 1/2 cup (40g) pecorino and stir until well combined.
3. Cook pasta in a large saucepan of boiling salted water according to packet instructions or until al dente, then drain, reserving 1/2 cup (125ml) cooking water.
4. Add pasta, pancetta mixture, asparagus and remaining 1 tbs oil to egg mixture and toss well to combine (the hot pasta will ‘cook’ the egg). Season with black pepper and loosen with cooking water if necessary. Garnish with parsley to serve.
This dish inspired by one of my recent trips to the Huon Salmon farm in Tasmania. Makes a huge difference to the taste of the dish when fish is harvested at night and arrives fresh the next day. Paired with a delicious fresh and simple spring recipe.
The term acqua pazza, literally crazy water in Italian, is used in Italian cuisine to refer to a recipe for poached white fish.
There are many different variations of this sauce, from light broths, to thick tomato based sauces.
This is my version with the addition of capers, olives and basil.