SPINACH & RICOTTA TORTELLONI CARBONARA WITH ASPARAGUS
INGREDIENTS
- 1 pack Rana Spinach & Ricotta Tortelloni
- 4 egg yolks
- 50 g pecorino romano cheese
- 400 g asparagus
- 1 garlic clove
- 0.25 onion
- Salt and black pepper to taste
METHOD
In a saucepan with salted water, boil the asparagus for about 10 minutes, then drain and cut into small pieces. Sauté the asparagus in a pan with a drizzle of extra virgin olive oil, a clove of garlic and the minced onion.
Cook the pasta according to package instructions. In the meantime, beat the egg yolks in a bowl, add 40 gr of Pecorino, salt and black pepper to taste, and mix everything. Add a tablespoon of pasta cooking water to loosen the sauce and keep stirring.
Drain the pasta and add it into the pan with the asapragus, then add it to the bowl with the egg sauce, mix and divide into plates. Sprinkle with pecorino and black pepper and serve.
Cook the pasta according to package instructions. In the meantime, beat the egg yolks in a bowl, add 40 gr of Pecorino, salt and black pepper to taste, and mix everything. Add a tablespoon of pasta cooking water to loosen the sauce and keep stirring.
Drain the pasta and add it into the pan with the asapragus, then add it to the bowl with the egg sauce, mix and divide into plates. Sprinkle with pecorino and black pepper and serve.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Spinach & Ricotta Tortelloni
- 4 egg yolks
- 50 g pecorino romano cheese
- 400 g asparagus
- 1 garlic clove
- 0.25 onion
- - Salt and black pepper to taste
METHOD
In a saucepan with salted water, boil the asparagus for about 10 minutes, then drain and cut into small pieces. Sauté the asparagus in a pan with a drizzle of extra virgin olive oil, a clove of garlic and the minced onion.
Cook the pasta according to package instructions. In the meantime, beat the egg yolks in a bowl, add 40 gr of Pecorino, salt and black pepper to taste, and mix everything. Add a tablespoon of pasta cooking water to loosen the sauce and keep stirring.
Drain the pasta and add it into the pan with the asapragus, then add it to the bowl with the egg sauce, mix and divide into plates. Sprinkle with pecorino and black pepper and serve.
Cook the pasta according to package instructions. In the meantime, beat the egg yolks in a bowl, add 40 gr of Pecorino, salt and black pepper to taste, and mix everything. Add a tablespoon of pasta cooking water to loosen the sauce and keep stirring.
Drain the pasta and add it into the pan with the asapragus, then add it to the bowl with the egg sauce, mix and divide into plates. Sprinkle with pecorino and black pepper and serve.
