Asparagus Pasta Casserole, Carbonara Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g noodles (e.. ribbon noodles)
- 200 g whipped cream
- 1 tablespoon vegetable stock, instant
- 1 tablespoon cornstarch
- 500 g asparaus, white
- 1 leek stick (s)
- 100 g ham, cooked, sliced
- 100 g cherry tomato (s) or small tomatoes
- 1 tablespoon oil
- 50 g parmesan in one piece
- 3 egg yolks
- 0.25 liter ¼ water
- 5 tablespoon water
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Put the pasta in boiling salted water and cook for about 5-6 minutes.
- Bring the cream and 1/4 l water to the boil, stir in the vegetable stock. Stir 5 tablespoons of water with cornstarch until smooth, stir in and simmer for about 1 minute.
- Peel and wash the asparagus and cut off the woody ends - then cut into pieces approx. 2 cm long. Clean and wash the leek stick and cut into rings. Cut the cooked ham into strips. Wash and halve the tomatoes.
- Drain the pasta and drain through a sieve.
- Heat oil in a large pan. Fry the asparagus pieces all around for about 2-3 minutes, add the leek after about 1 minute.
- Twist the ribbon noodles into nests and place in a greased baking dish. Spread the vegetables and strips of ham on top.
- Now grate the parmesan. Stir into the cream sauce together with the egg yolks and season with salt and pepper. Pour the sauce over the casserole.
- Bake the casserole in a preheated oven at 200 ° C for about 45 minutes. Serve immediately.
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