Carbonara-Style Tagliatelle with Grilled Asparagus and Lemon-Herb Breadcrumbs

Ingredients

  • 1/3 pound pancetta, finely diced
  • 1 cup grated pecorino cheese
  • 1 pound egg tagliatelle
  • 3 organic, free-range egg yolks (look for the Araucana variety for the strongest color and flavor)
  • ½ cup dry white wine
  • 4 cloves garlic, finely chopped or grated
  • Freshly ground pepper
  • + 8 more ingredients
    • 2 tablespoons butter
    • Kosher salt
    • 4 tablespoons extra virgin olive oil (EVOO), divided, plus more for drizzling
    • 1 pound asparagus, tough ends trimmed
    • ¼ cup fresh flat leaf parsley, chopped
    • ¼ cup fresh chives, finely chopped
    • 1 cup breadcrumbs
    • Finely grated zest of 2 lemons

Preparation Heat a grill pan over medium-high heat. Lightly drizzle the asparagus with EVOO, then grill until charred, evenly marked and tender, 7-10 minutes. Cut into 1-inch pieces on an angle, or thinly slice if the asparagus is thick. Meanwhile, bring a large pot of salted water to a boil ...

View full recipe at SpringPad

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