A tasty twist on the traditional carbonara.
Cooking Time (Includes Preparation Time): 25 Minutes
Make sure you add lots of black pepper to this recipe.
Feeds: 4 People
200g of Asparagus
100g of Parmesan
300g of Bacon
1 Bunch of Thyme
3 Garlic Cloves
400g of Linguine
Slice your asparagus in half, down the long side of the stalk. Grill your asparagus until charred on both sides. Meanwhile, start cooking your linguine (see pack instructions).
Separate the yolks from the eggs and put them in a separate bowl. Add salt, pepper, Parmesan and the zest of a whole lemon to your egg yolks. Mix until combined.
Dice your bacon and fry in olive oil until cooked. Chop the thyme finely and slice the garlic into thin discs. Add the grilled asparagus with the thyme and garlic followed by a cup of pasta water.
Turn the heat off under the sauce pan. Drain the linguine (but save the pasta water) and add to the pan, followed by the egg mix. Toss the contents of your pan with tongs to make sure everything is mixed evenly and the creamy sauce is smooth. Stir in another cup of pasta water for extra creaminess. Dish up and get stuck in!