The duo had taken their inspiration from that west london guardian of italian food culture the river café which in its green cookbook published in 2000 includes an asparagus carbonara that. Instead of the pancetta cut 675g blanched asparagus into short pieces and fry briefly in oil with a handful of basil leaves. Cook the asparagus for five minutes in boiling salted water. Penne alla carbonara italian river cafe cook book 200g pancetta cut into matchsticks 1 tablespoon olive oil sea salt and freshly ground black pepper 6 egg yolks. Wednesday to friday 11am 10pm.
Saturday and sunday 10 am 10pm. Saturday and sunday 10 am 10pm. Closed monday and tuesday. The duo had taken their inspiration from that west london guardian of italian food culture the river café which in its green cookbook published in 2000 includes an asparagus carbonara that.
