Events and Celebrations

Asparagus Carbonara

cook 10 mins
  • 1 tablespoon olive oil
  • 2 spring onions, chopped
  • 150 g (5 oz) fine asparagus spears
  • pinch of chopped tarragon
  • 500 g (1 lb) fresh linguine
  • 1 egg, lightly beaten
  • 50 g (2 oz) crème fraîche
  • 50 g (2 oz) Parmesan cheese, grated, plus extra to serve
  • salt and pepper
  • Heat the oil in a large frying pan. Add the spring onions and asparagus and cook for 2–3 minutes until just cooked through. Stir in the tarragon.
  • Cook the linguine in a large saucepan of lightly salted boiling water according to the pack instructions. Drain, reserving a little cooking water, and return to the pan. Add the cooked asparagus and onion, then add the egg, crème fraîche and Parmesan, season and stir together until creamy, adding a little of the pasta cooking water if needed. Spoon into bowls and scatter over more Parmesan to serve.
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