Gluten Free Asparagus Fettucine Carbonara
Whether you’re Italian or just love Italian food, this Asparagus Fettucine Carbonara will satisfy and become a favorite all year round. Of course, use Gluten-Free Fettucine Noodles, and since there’s Prosciutto in it, and it’s so filling, this and a nice salad can be all you need for a meal.
4 or 5 slices Gluten-Free Prosciutto ( Boar’s Head brand makes all gluten free meats. This is their Piccolo Prosciutto) Chopped into small pieces.
1 large Portobello Mushroom Cap. Chopped as well after brushing off any excess soil.) Don’t use any stem.
1 Shallot. Minced
2 Garlic Clove. Also minced
2 tbsp Butter
1 tbsp Extra Virgin Olive Oil. I like “Light’
2 tbsp Cream Cheese
¼ cup Milk. Any will do. Even a substitute such as Coconut or Almond.
¼ cup Grated Parmigiano or Romano Cheese. Please use fresh not jarred.
1 Large egg
1 lb to 1 ½ lbs. Fresh Asparagus Spears. Cut off & discard the bottom 2 inches. Using a potato peeler, remove all “scales” on the lower part of the stems. This ensures a tender asparagus in our dish.
Gluten Free Fettucine Noodles. For 4 servings I’d suggest the entire package.
Salt & Pepper to taste. Salt is needed for the pasta water, the asparagus water and then for the cream sauce. Just a pinch in each.
Additional grated cheese at the table for serving sprinkled on top.
Put up a pot of water for the Fettucine, while we make the sauce. Salt the water at the start.
In a small saucepan, place enough water, a pinch of salt and the asparagus, cook until al dente. Don’t allow to get mushy. When done, drain and set aside.
After all of the chopping and mincing, place the butter in a skillet and when melted, saute the Prosciutto for 1 minute. We’re just releasing some flavor into the pan. Remove to a plate, but leave pan as is.
Add the tablespoon of oil to the pan and when warmed, saute the shallot and garlic cloves until onion is transparent & garlic is fragrant. Don’t allow to burn.
Set skillet aside, off heat.
In another small saucepan, put the egg, cream cheese and milk.
Work on a low heat while constantly whisking, until thickened. If you don’t keep whisking, you’ll have a scrambled egg. Not what we want.
We’re making a creamy sauce. It should take about 3 minutes. The cream cheese will dissolve into the liquid. Add the grated Parmigiano or Romano cheese, a pinch of salt and pepper and whisk until blended in.
Cook your Fettucine Noodles until al dente, and drain, but reserve a ladle of the water for the final preparation. Put it in a small cup and wait to add in the end.
When the noodles are done, combine all of the elements that have been set aside. You can pour the shallot-garlic-prosciutto mixture into the pan with the egg mixture. Add the Asparagus last and stir.
Now, in a big bowl, place the drained noodles, the already combined ingredients, and if it seems a bit dry, add some of the pasta water we saved.
Serve with the grated Italian cheese of choice for sprinkling on top. Here’s a close-up to help.