Meat mains
Asparagus and bacon linguine
A non-purist carbonara style pasta, this goes well with a green salad. If you are vegetarian, omit the bacon and use pecorino (or any hard cheese equivalent) instead of Parmesan. Long flat ribbons of linguine do a good job of holding the sauce, but use spaghetti (or anything else) if you haven't got linguine in the cupboard.
Ingredients
- 225g dried linguine
- 1 tbsp oil for frying
- 4 rashers rindless smoked streaky bacon, cut into small pieces (try snipping with scissors, it's easier)
- 1 garlic clove, finely chopped (optional)
- 200g asparagus, trimmed and cut into 4cm lengths
- 2 tbsp crème fraîche
- 2 egg yolks
- 4 tbsp Parmesan, grated
- small handful fresh parsley, chopped, to serve (optional)
- salt and pepper
Method
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Step 1
Heat a large pan of water until boiling, add a little salt and the linguine and cook according to the packet instructions.
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Step 2
While the linguine is cooking, heat the oil in a frying pan. Add the bacon and cook for 3-4 minutes on a medium heat, stirring continuously.
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Step 3
Add the garlic, if using, and cook for another minute or two (do not allow the garlic to burn, turn the heat down if needs be).
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Step 4
3-4 minutes before the linguine is ready, add the asparagus in with the pasta. Continue to boil for 3-4 minutes (depending on the thickness of the asparagus), drain and add to the bacon mixture.
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Step 5
In a small bowl, stir the egg yolks, crème fraîche and Parmesan together. Pour into the pasta mixture, along with the bacon, asparagus and parsley if using, and stir to combine.
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Step 6
Season with pepper and serve immediately.
