I’m rushing to get all my asparagus recipes written up. The ‘asparagus’ collection if you will. Here’s a tasty carbonara that’s lovely with asparagus but also good with courgettes or peas. Lexie likes cracking eggs so this is a good recipe to make with her, although Finn is too little to have raw egg.
I usually make this with penne or spaghetti but recently have made it for Lexie using my favourite kids pasta Stellette, little stars that cook in 5 minutes and are suitable for baby Finn to eat. Chifferi rigati which is like mini macaroni also cooks in 5 mins.
- 2 egg yolks
- bunch of trimmed and washed asparagus, sliced into 5mm rounds, or peas, or sliced courgette
- 75ml double cream
- 30g grated parmesan, plus more to serve
- olive oil
- salt and pepper
- a sprigs worth of fresh thyme leaves, chopped
- 2 crushed garlic cloves
- handful of chopped fresh parsley
- pasta (roughly 250g)
Blanch the asparagus for a minute or two, drain and set aside. Heat a little oil in a pan and fry the bacon with the thyme leaves so it’s nice and crispy. Just before it’s done add the garlic and asparagus. Mix the egg yolks with the cream and parmesan and season with salt and pepper. Cook the pasta and when cooked and drained, add to the bacon mix. Finally stir in the egg mixture off the heat and serve quickly, ideally on warmed plates if for grown ups, with extra parmesan.