- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 5 large eggs, 4 yolks, plus 1 whole egg
- 100g pecorino cheese, finely grated (or vegetarian alternative)
- 300g dried penne
- 250g asparagus, trimmed and cut into 4cm pieces
- ½ x 28g pack basil, leaves only, shredded
- 2 tbsp pine nuts, lightly toasted
Heat the olive oil in a frying pan over a low heat and gently soften the garlic for a couple of minutes. Set aside.
Whisk 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.
Cook 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.
How to plate up pasta