Description
Here's how to make Pasta al Tartufo with Bavette and Grilled Green Asparagus.
Brush the green asparagus with olive oil and season it with PitmasterX Texas Seasoning. Season the bavette generously as well.
Grill the asparagus on the side of the @CareliaGrill and place the bavette directly over the fire. Use a @ChefsTemp thermometer and remove the bavette once it reaches an internal temperature of 52°C (126°F). Let the meat rest for a few minutes.
Meanwhile, cook the pasta. In a pan, crisp up the guanciale, then add salsa al tartufo, a splash of pasta water, and grated Parmesan cheese. Stir until you have a creamy sauce, then toss in the pasta.
Slice the bavette into thin slices, serve it with the grilled asparagus, and enjoy a plate of pure BBQ luxury.
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