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This asparagus-embellished classic is not only creamy and delicious, but it's ready in 30 minutes
Ingredients [1 Cup = 250 mL]
350 g spaghetti
250 g asparagus tips
50 g butter, unsalted
4 cloves garlic, chopped
2 packs of Schwartz Authentic Spaghetti Carbonara Mix (or 65 g of plain flour)
1 cube of chicken or vegetable stock
1 cup of oat milk
1/2 cup of reserved pasta water
1 cup grated mozzarella cheese
1 tsp Vegeta
1/2 tsp pepper
salt, to taste
1 tsp parsley, oregano, basil, and garlic granules/minced
Method
1. Bring a large saucepan of salted water to a boil, then cook the spaghetti for 14 minutes. Wash and cut the asparagus into 5 cm pieces and add to the spaghetti in the last 4 minutes of cooking time.
2. In the meantime, heat a wok over medium heat to melt the butter, then fry the garlic for 30 seconds or until aromatic. Mix in the carbonara mix and chicken broth until combined with the butter, then pour the milk and continue to stir until thickened.
3. After a couple of minutes, add the cheese and season to your liking. At this point, the pasta should be done. Drain it and reserve about half a cup of the pasta water to add to the sauce. You can add more or less depending on how thick you would like your sauce to be.
4. Toss the spaghetti with the sauce and serve.
Tip
The measurements in this recipe serve up to 4 people; for one serving I would recommend using half of everything (except for the chicken stock - you can still use one cube).
Špageti Alfredo sa Šparogma
Super fina tjestenina u još finijem umaku od šparoga na vašem je stolu za samo 30 minuta
Sastojci
1 šolja=250 ml
350 g špageta
250 g šparoga
50 g maslaca
4 čena belog luka
2 vrećice Schwartz autentične mešavine za Carbonaru (ili 65 g brašna)*
1 kocka pilećeg ili povrtnog temeljca
1 šolja zobenog mleka
1/2 šolje vode od kuvane tjestenine
1 šolja mozzarella sira
1 kašičica Vegete
1/2 kašičice bibera
sol po ukusu
po 1 kašičica suvog peršuna, origana, bosiljka i belog luka
Priprema
1. U većoj šerpi zakuvati blago posoljenu vodu, spustiti špagete i kuvati oko 14 minuta. Oprati i narezati šparoge na komade oko 5 cm, dodati ih u šerpu sa špagetama da se kuvaju posljednje 4 minute.
2. U međuvremenu zagrijati wok na srednje vatri, otopiti maslac, a zatim propžiti beli luk oko 30ak sekundi ili dok ne postane aromatičan. Tome dodati smjesu karbonare i razmrvljenu kocku temeljca, promeašati da se sve fino sjedini sa maslacem, zatim uliti mleko i nastaviti mešati dok se ne zgusne.
3. Nakon par minuta dodati sir i začiniti po ukusu. Procediti špagete a šolju vode u kojoj su se kuvale dodati u umak. Možete dodati više ili manje, ovisno o tome koliko želite da vaš umak bude gust.
4. Špagete prelijte umakom i poslužite.
Savet
*U zamenu Schwartz autentične mješavine za Carbonaru možete koristiti brašno ili još bolje gustin koji kad se razmuti sa vodom, nema grudica i daje sosu prefinu kremasu gustoću.
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