I know this isn't carbonara but... it is
A recipe for spaghettoni with asparagus and prosciutto carbonara
Welcome! Please allow me to introduce you to issue no.28 of Pasta Sunday and the recipe that combines one of my favourite pasta dishes with a season that I am most definitely not in being in the southern hemisphere - spring!
While I do consider myself somewhat of a carbonara purist, I also have no dramas calling this a carbonara of sorts. It replaces (my dearly beloved) guanciale with asparagus for a lighter, spring vibe - then made ever spectacular with a covering of prosciutto that sort of melts in thanks to the heat of the pasta beneath *chef’s kiss*.
Plus, read on to hear about the homemade spaghettoni dupe that’s brought me a lot of joy, my wine pairing suggestion for this delightful lil number, and the usual curated Sunday soundtrack to provide the vibes.
Live, love, pasta xx
no.28
Spaghettoni with Asparagus and Prosciutto Carbonara
Trying to determine what is and what’s not acceptable to label as carbonara, is somewhat of a challenge. It was only very recently someone commented that I was:
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