Give the classic carbonara a summery twist by adding delicious asparagus. This comforting and tasty pasta dish is quick and simple to make but will always hit the spot. For something a little different, crumble some blue cheese on top for a mouth-watering cheesy twist.
If you haven’t got linguine, spaghetti or tagliatelle can also be used.
Ready in: 30 minutes
130g pancetta cubes or streaky bacon, chopped
2 garlic cloves, crushed
1 tsp oil
1 tbsp fresh thyme leaves
2 egg yolks
90g Pecorino cheese, finely grated
250g asparagus, trimmed and chopped
1. Place half the butter and pancetta in a frying pan and cook over a medium heat for 5 minutes, stirring frequently. Turn the heat down and add one crushed garlic clove. Cook for another minute until it has softened but not coloured. Remove from the heat, transfer to a plate and set aside.
2. Place the pan back on the heat without washing it and add the remaining garlic clove, butter and olive oil. Next, add the breadcrumbs and thyme then cook for around 3 minutes until golden and crisp.
3. In a small mixing bowl, whisk together the egg yolks, egg and two thirds of the cheese. Once combined, season with cracked black pepper and stir.
4. In the meantime, cook the pasta in a large pan of salted water. When the pasta is nearly cooked, add the asparagus for the final 5 minutes. Drain the pasta and asparagus, keeping aside half a mugful of cooking water.
5. Return the pasta and asparagus to the pan, add the pancetta and egg mixture to the pan and toss to combine. Next, add 4 tbsp cooking water and stir for a minute or two, creating a creamy sauce to coat the pasta.
6. Spoon the pasta into bowls and scatter with the toasted breadcrumbs. Serve with the remaining cheese sprinkled on top.
For more great recipe inspiration, click here.