1Heat the olive oil in a frying pan over a low heat and gently soften the garlic for a couple of minutes. Set aside.
2Whisk together the egg yolks, egg and two-thirds of the grated cheese in a small bowl. Add the garlic and season with lots of black pepper.
3Cook the pasta in plenty of salted water, according to pack instructions. Add the asparagus for the last 3 or 4 minutes. Drain, saving half a mugful of the cooking water. Return the pasta and asparagus to the pan and add the egg and cheese mixture, stirring constantly. Add enough of the reserved cooking water – about 4 tablespoons – to create a creamy sauce that coats the pasta; stir in the basil. Scatter with the pine nuts and serve with the remaining cheese.
Note: this recipe contains raw/partially cooked eggs
If a baconless carbonara seems too much of a travesty, chop and fry a few rashers of streaky bacon before adding the garlic to the pan.