Mezze Maniche Carbonara with Trota Regina and White Asparagus

Ingredients

280 g mezze maniche short tube pasta, 2 eggs, 130 g Trota Regina, 30 g whipping cream, 300 g white asparagus, 1 shallot, 40 g grated cheese, chopped parsley, extra-virgin olive oil, salt, pepper.

Method

Wash the asparagus, peel them and snap off the woody part of the stems. Slice them into thin rounds, leaving the tips whole. Chop the shallot and sauté it in a pan with a drizzle of oil. Add the asparagus slices and tips and continue cooking. Season with salt and pepper and add some vegetable stock if the mixture gets dry. Cook the asparagus “al dente”. If they are too watery, thicken the cooking juices with a teaspoon of cornflour dissolved in a little cold water. Slice the Regina trout into a julienne. Beat one whole egg and one yolk in a bowl with the cream, salt, lots of pepper and the grated cheese. Cook the mezze maniche “al dente”, drain the pasta and tip it into the pan with the asparagus. Mix the pasta gently but thoroughly; turn the heat off and add the sliced trout, chopped parsley and egg-and-cream sauce. Mix quickly so the eggs do not cook.
Put a portion of pasta in the centre of the plate. Sprinkle with lots of pepper and some grated cheese. Serve immediately.

Recommended wine: Friulano

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