maccheroni alla chitarra vegetable carbonara
maccheroni alla chitarra alla “carbonara” di verdure maccheroni alla chitarra
TOTAL TIME: 45 minutes
MAKES: 4 to 6 servings
- Fine sea salt
- 1/2 pound green beans, trimmed
- 10 medium asparagus spears, trimmed
- 4 tablespoons unsalted butter
- 1/3 cup plus 1 tablespoon pine nuts
- 1/3 cup finely chopped shallot
- 3/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese plus more for serving
- 1 large egg
- 3 large egg yolks
- 2 tablespoons finely chopped flat-leaf parsley
- Freshly ground black pepper
- 1 pound fresh maccheroni alla chitarra or dried chitarra pasta (available at some supermarkets and specialty stores)
Bring a large pot of salted water to a boil. Add green beans and cook 2 minutes, then add asparagus; continue cooking until vegetables are tender, about 5 minutes more. Using a fine-mesh sieve, remove vegetables from water (reserve water); run under cold water to stop cooking. Cut beans in half lengthwise. Cut asparagus in half crosswise, then quarter lengthwise.
In a large skillet, melt butter over medium-high heat; add pine nuts, shallot and 1/4 teaspoon salt. Cook, stirring frequently, 1 minute, then add beans and asparagus, stir to combine and remove from heat.
In a small bowl, whisk together cheese, egg, egg yolks, parsley and a generous grinding of pepper.
Return vegetable cooking water to a boil. Add pasta and cook until just tender, 2 to 3 minutes (if using dried pasta, cook until al dente). Drain and transfer to a large serving bowl; immediately add vegetable mixture and toss to combine, then add egg mixture and toss well to coat strands. Serve immediately, passing extra cheese and pepper at the table.
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