Curry Carbonara mixes the exotic spice of curry with creamy egg yolks in this really easy pasta recipe. Carbonara consists of 4 classic elements: egg yolks, cheese, bacon and black pepper. I am experimenting tonight with some Szechuan peppercorn, a Chinese ingredient that has a signature numbing sensation on the palate. Let's see what happens...
85 Gram, cut into 1-inch sections (Keep the tips of the asparagus)
1⁄2 Teaspoon, ground
165 Gram (Rice pasta cooked and strained)
1. In a skillet fry the bacon until crisp.
2. Cook the rice pasta in boiling water. While the pasta is cooking blanch the asparagus sections in the same boiling water for about 1 minute.
3. In a serving bowl put the boiled pasta mixed along with the crispy fried bacon and blanched asparagus.
4. Mix in the egg yolks. Add the curry powder and szechuan pepper corns as well. Season with some salt.