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Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs (Rachael Ray) Recipe

Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs (Rachael Ray) Recipe

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Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs (Rachael Ray)

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Ingredients:

Serving

1 lb asparagus , tough ends trimmed
4 tbsp evoo, plus more for drizzling
kosher salt
2 tbsp butter
finely grated zest of 2 lemons
1 cup breadcrumbs
1/4 cup finely chopped fresh chives
1/4 cup chopped fresh flat-leaf parsley
1/3 lb pancetta, finely diced
freshly ground pepper
4 cloves garlic, finely chopped or grated
1/2 cup dry white wine
3 organic, free-range egg yolks
1 lb egg tagliatelle
1 cup grated pecorino cheese

Directions:

*Cook's Note: Look for the Araucana variety for the strongest color and flavor.
Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7 to 10 minutes. Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick.
Meanwhile, bring a large pot of salted water to a boil for the pasta.
Heat 1 tablespoon EVOO in a small skillet over medium heat. Melt the butter into the oil; when it foams, stir in the lemon zest, then add the breadcrumbs and stir until moistened. Cook, stirring occasionally, until the breadcrumbs are deep golden. Stir in the chives and parsley and remove from the heat.
Heat the remaining 3 tablespoons EVOO in a large skillet over medium heat. Add the pancetta and 2 teaspoons pepper, and cook, stirring, for 3 minutes. Add the garlic and stir for 1 to 2 more minutes, then add the wine and reduce the heat to low.
Lightly beat the egg yolks in a small bowl.
Add the pasta to the boiling water and cook until al dente. Reserve 1 cup of the cooking water just before draining the pasta, and beat it into the egg yolks to temper them.
Add the asparagus to the pancetta mixture and heat through.
Drain the pasta and add it to the skillet with the asparagus and pancetta. Pour the egg mixture over the top, turn off the heat and toss for 1 minute, adding the cheese in the last few seconds. Divide the pasta among shallow bowls and top with lots of the lemon-herb breadcrumbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	729.67 Kcal (3055 kJ)
Calories from fat	266.3 Kcal
		% Daily Value*
Total Fat	29.59g	46%
Cholesterol	69.18mg	23%
Sodium	1315.16mg	55%
Potassium	405.5mg	9%
Total Carbs	77.38g	26%
Sugars	5.17g	21%
Dietary Fiber	7.01g	28%
Protein	29.65g	59%
Vitamin C	14.5mg	24%
Vitamin A	0.1mg	2%
Iron	3.2mg	18%
Calcium	342.2mg	34%

Amount Per 100 g
Calories	178.7 Kcal (748 kJ)
Calories from fat	65.22 Kcal
		% Daily Value*
Total Fat	7.25g	46%
Cholesterol	16.94mg	23%
Sodium	322.09mg	55%
Potassium	99.31mg	9%
Total Carbs	18.95g	26%
Sugars	1.27g	21%
Dietary Fiber	1.72g	28%
Protein	7.26g	59%
Vitamin C	3.5mg	24%
Iron	0.8mg	18%
Calcium	83.8mg	34%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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