Vegetable Carbonara

To prepare the vegetable carbonara, first peel the carrots and cut them into 2 or 3 pieces, depending on their length 1. Slice each piece first, then cut into sticks lengthwise 2. Move on to the snow peas: wash them well and trim them, removing the string 3.

At this point, cut them into diamond shapes or sticks if they are long 4. Break the asparagus to remove the tougher part of the stalk and peel the rest 5, then cut them in half 6.

Divide them again in half, but this time lengthwise to obtain sticks 7. Move on to the peas: snap the pod and remove the string to open them 9.

Shell the peas 10 and collect them in a bowl 11. At this point, place a pot full of salted water on the stove, which will be used for cooking the pasta. In a large pan, pour a drizzle of oil and add a clove of garlic 12. Let it infuse without browning too much.

Add the asparagus and sauté over high heat for a couple of minutes; add the snow peas 13 and wait another 2-3 minutes. If the base has dried too much, moisten it with a ladle of cooking water. At this point, also add the carrots and peas 14. Season with salt and pepper, then toss everything 15 and cook for about 6 minutes.

Meanwhile, pour the yolks into a bowl 16 along with the grated Parmigiano Reggiano DOP 17 and mix until a creamy consistency is achieved 18. Adjust the consistency by adding a little cooking water.

When the water has reached a boil, add the pasta 19. As soon as the vegetables are ready, remove the garlic clove 20 and keep them warm. Drain the pasta al dente and transfer it to the pan with the vegetables 21.

Add a ladle of cooking water 22 and the egg cream 23. Mix well with the heat off 24.

Adjust the consistency by adding possibly a little more cooking water 25. Plate 26, also adding the creamy sauce and vegetables on the pasta 27. Finish with a grind of black pepper and serve your vegetable carbonara immediately!