{"id":46542,"date":"2026-04-06T13:17:41","date_gmt":"2026-04-06T11:17:41","guid":{"rendered":"https:\/\/www.pastarummo.it\/?p=46542"},"modified":"2026-04-06T13:18:18","modified_gmt":"2026-04-06T11:18:18","slug":"mezzi-rigatoni-n-51-with-asparagus-carbonara","status":"publish","type":"post","link":"https:\/\/www.pastarummo.it\/en\/recipes\/mezzi-rigatoni-n-51-with-asparagus-carbonara\/","title":{"rendered":"Mezzi rigatoni N\u00b0 51\ufffc"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"MACCHERONCELLI\u00ae N\u00b0 7 ALLE LENTICCHIE ROSSE\" width=\"1260\" height=\"709\" src=\"https:\/\/www.youtube.com\/embed\/BkMMTghR0fw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div class=\"wp-container-4 wp-block-group\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-container-3 wp-block-columns\">\n<div class=\"wp-container-1 wp-block-column\">\n<h3 id=\"h-ingredients\">INGREDIENTS<\/h3>\n\n\n\n<p><strong>FOR 2 PEOPLE<\/strong><\/p>\n\n\n\n<p>250 g Rummo Mezzi Rigatoni N\u00b0 51<\/p>\n\n\n\n<p>400 g asparagus<\/p>\n\n\n\n<p>4 eggs<\/p>\n\n\n\n<p>120 g Pecorino Romano<\/p>\n\n\n\n<p>1 garlic clove<\/p>\n\n\n\n<p>black pepper<\/p>\n\n\n\n<p>salt<\/p>\n\n\n\n<p>extra virgin olive oil<\/p>\n<\/div>\n\n\n\n<div class=\"wp-container-2 wp-block-column\">\n<h3 id=\"h-directions\">DIRECTIONS<\/h3>\n\n\n\n<p>Start by cleaning the asparagus: gently bend each stalk until it naturally snaps to remove the tougher ends. Cook these ends in plenty of water. Drizzle a little oil over the tips, then cook them for about 5 minutes in a pan over low heat with a clove of garlic, gradually adding a small amount of water to keep them tender inside and slightly crispy outside. Cut off the tips and set them aside. Using a hand blender and a bit of the asparagus cooking water, blend the stalks into a smooth cream.<br>Finely grate the Pecorino. Place it in a bowl, add the egg yolks and black pepper, then strain in the asparagus cream and mix everything together. Remove the asparagus from the water, add salt, and cook the pasta in the same water. Meanwhile, place the bowl over the pot of simmering water and gently mix the sauce ingredients.<br>Drain the pasta directly into the bowl with the sauce and continue mixing, keeping the bowl over the pot of hot water and adding a ladle of cooking water if needed. Finish the dish with the crispy asparagus tips, a sprinkle of black pepper, and some Pecorino. Enjoy!<\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<p><\/p>\n<!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS FOR 2 PEOPLE 250 g Rummo Mezzi Rigatoni N\u00b0 51 400 g asparagus 4 eggs 120 g Pecorino Romano 1 garlic clove black pepper salt extra virgin olive oil DIRECTIONS Start by cleaning the asparagus: gently bend each stalk until it naturally snaps to remove the tougher ends. Cook these ends in plenty of [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":8,"featured_media":46548,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[255],"tags":[],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/04\/CARBO.png",1204,1204,false],"thumbnail":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/04\/CARBO.png",1204,1204,false],"medium":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/04\/CARBO.png",1204,1204,false],"medium_large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/04\/CARBO-768x768.png",768,768,true],"large":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/04\/CARBO.png",1204,1204,false],"1536x1536":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/04\/CARBO.png",1204,1204,false],"2048x2048":["https:\/\/www.pastarummo.it\/wp-content\/uploads\/2026\/04\/CARBO.png",1204,1204,false]},"uagb_author_info":{"display_name":"davide","author_link":"https:\/\/www.pastarummo.it\/en\/author\/davide\/"},"uagb_comment_info":0,"uagb_excerpt":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Mezzi Rigatoni N\u00b0 51 400 g asparagus 4 eggs 120 g Pecorino Romano 1 garlic clove black pepper salt extra virgin olive oil DIRECTIONS Start by cleaning the asparagus: gently bend each stalk until it naturally snaps to remove the tougher ends. Cook these ends in plenty of&hellip;","yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v15.2.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mezzi rigatoni N\u00b0 51\ufffc | Pasta Rummo - Lenta Lavorazione<\/title>\n<meta name=\"description\" content=\"For purists, there is only one true carbonara. So forgive us for offering a spring-inspired take on this classic. In our version of Rummo Mezzi Rigatoni N\u00b0 59 with asparagus carbonara, there\u2019s one distinctive twist: the asparagus doesn\u2019t accompany the jowl bacon - it replaces it. 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