Creamy Carbonara

This is one of my oldest recipes. I learned how to make Pasta Carbona - Yen style (Yen, is my mom's name) when I was 14 years old.

This is an easy recipe but quite creamy and buttery so if you have a thing about too much butter this one isn't for you. However, if you're the type who licks butter off a plate after having some with a croissant, this one's definitely your poison!

My contribution to this recipe would be the addition of asparagus.

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Pasta Carbona - Yen style
(serves 4)


the asparagus

ingredients

10 medium length asparagus stalks
1/4 cup butter
salt


procedure


1. cut asparagus into 1-inch pieces, remove the unedible pieces
2. in a pan, melt butter under low heat
3. fry asparagus until cooked
4. drizzle with salt, set aside


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the pasta


ingredients


1/2 kg. package of noodles (any kind)
1 egg (beaten)
1 cup butter
1 cup cream (or 1 tetra pack of Nestle' Cream is fine)
1 butter-fried asparagus (bite-size)

*instead of asparagus, optional ingredients would be fresh bacon bits (cooked on the same day), tuna or chicken cubes


procedure


1. in a a pot, cook pasta with some salt (add a little oil to the boiling water so that noodles don't stick to each other)
2. while pasta is boiling away, line up ingredients near each other.
3. as soon as pasta is cooked (taste them to make sure), drain it, transfer it to another bowl without holes and immediately get ready to toss the ingredients together with two forks or better, two wooden forks in this order:

a. toss in the egg, make sure it cooks in the hot pasta.
b. toss the cream in
c. toss the butter in

4. make sure everything is mixed well
5. add salt as desired (taste it!!)
6. top with asparagus
7. serve hot - AL DENTE'