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Asparagus carbonara
Serves 3-4 | prep 20 mins | total time
Asparagus carbonara
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Serves 3-4 | prep 20 mins | total time
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
Rate
Nutritional information (per serving)
Calories
540Kcal
Fat
24gr
Saturates
8gr
Carbs
59gr
Sugars
3gr
Fibre
5gr
Protein
26gr
Salt
0.6gr
Ingredients
- 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
Step by step
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
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How to plate up pasta