Asparagus Pasta Casserole, Carbonara Style

Summary

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

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Instructions

1. Put the pasta in boiling salted water and cook for about 5-6 minutes.
2. 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.
3. 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.
4. Drain the pasta and drain through a sieve.
5. Heat oil in a large pan. Fry the asparagus pieces all around for about 2-3 minutes, add the leek after about 1 minute.
6. Twist the ribbon noodles into nests and place in a greased baking dish. Spread the vegetables and strips of ham on top.
7. 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.
8. Bake the casserole in a preheated oven at 200 ° C for about 45 minutes. Serve immediately.