Paccheri in green and yellow ... it looks like carbonara but it is not

Product combined with the recipe

Paccheri Confezione 250gr

Ingredients for 4 people

  • 280 gr Paccheri Leonessa
  • 250 gr about buffalo mozzarella of Campania dop
  • 2 tablespoons cream
  • 2 tablespoons of mozzarella serum
  • 3 tablespoons grated Parmesan cheese not too seasoned + 2 for decoration
  • 600 gr clean asparagus private of the woody part
  • 1 teaspoon of turmeric
  • salt
  • black pepper
  • extra virgin olive oil


1. Wash the asparagus. Take the 3 longer and cut them into thinner slices possible but without breaking it (thanks to my husband who helped me in this venture), they will become our "ribbons". Cover a baking pan with parchment paper and spread them out. Brush with a veil of oil, sprinkle with salt and put in the oven for a couple of hours at 50 °: they will almost have to dry out. Better if you prepare them a day before and let them finish drying in the air. 2. Boil the water for the paccheri. Put the other asparagus to cook, even in pieces, steamed for about 20 minutes (ok also boiled or cooked in a pan the time varies depending on the size), must remain crisp. If you use a steamer basket you can place it directly over the cooking water. If by chance you boil them, keep aside the green cooking water and use it to cook the pasta, adding just a few more glasses of water. Cut them into small pieces (if you want to keep some bits for decoration), sauté them in a pan with a little oil and salt. Make 2 small pieces, blend the rest and keep aside, separate. 3. Meanwhile, cut the mozzarella into small pieces holding a slice for decoration. Blend well with the cream and the whey, if it is too "thick" as a consistency add broth cooking paccheri. Add the Parmesan and turmeric a little at a time, if necessary, add salt, stir with a spoon until it reaches a yellow point similar to that of carbonara. Combine the small pieces of cooked asparagus. 4. Cook the paccheri very al dente in slightly salted boiling water (for example if there are 14-16 minutes on the package, remove them at 14 split), drain them with a skimmer so as not to break them, pass them under cold water, dab them and place them on a spaced cloth. 5. To do last: fill with a teaspoon or a single use pastry bag, I cut the tip to 2 cm. from the base so as not to use peaks, paccheri of yellow cream and mozzarella and place them gently on a baking sheet covered with parchment paper and pass a few minutes in the traditional oven 160 °. 6. On the dishes that will go on the table make a base of green cream, first warmed a moment in the pan, placed 3 or more paccheri, decorated with chopped mozzarella, strips of asparagus, a ground pepper and little else Parmesan.

a cura di frigorosa

Suitable for


Other recipes

Other products