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Alice Hart is a Sussex-born food and travel writer, trained chef and food stylist. Her vegetarian recipes are packed with natural ingredients offering feel-good food for all.
Alice Hart is a Sussex-born food and travel writer, trained chef and food stylist. Her vegetarian recipes are packed with natural ingredients offering feel-good food for all.
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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