Guido Correa

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Carbonara with Anchovies, Beans and Asparagus

15 mins
10 mins
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Easy pasta recipe, ideal for summer, or when we are tired from work.
Learn more about Guido Correa


4 portions
  • 450 grams penne rigate, La Moderna®
  • 9 anchovies
  • 200 grams green bean
  • 200 grams asparagus
  • 2 eggs
  • 2 egg yolks
  • 8 tablespoons parmesan cheese, grated
  • 1 pinch salt
  • 1 teaspoon black pepper, freshly ground
  • 1 tablespoon extra virgin olive oil


Heat a pot with water. When it breaks to boil, add 20 g of salt per liter of water. Then cook the green beans and the asparagus cut for 3 minutes. Remove to a bowl with water and ice to cut the cooking and then reserve on wet absorbent paper.
Sauté the beans and asparagus over high heat in a pan with a drizzle of extra virgin olive oil. Reserve.
Take advantage of the same pot with water where the vegetables have been made to cook La Moderna® pasta according to package instructions. When al dente, strain and store a cup of cooking water.
In a blender , crush the anchovy fillets with the two yolks. Add the other two eggs, Parmesan and freshly ground black pepper, and mix (now with a fork or some rods, not with the blender ).
Add the vegetables to La Moderna® pasta and the mixture of eggs, anchovies and parmesan. Stir well so that the sauce is divided by the pasta and, if it is necessary to stretch it a bit, add cooking water of the pasta until it has the desired texture. Sprinkle with a little more freshly ground black pepper and serve.


You can add double cream for more texture.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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