DirectionsStep1Remove and reserve the woody stems from the asparagus, then finely chop the remaining stems, keeping the asparagus tips intact.Step2Put a large pan of salted water over a high heat and add the woody stems. When the water starts to boil, lift out and discard the stems, then add the linguine and cook until al dente (with bite).Step3Meanwhile, heat the olive oil in a large frying pan over a medium heat, add the pancetta and cook for 2-3 minutes until it begins to colour. Stir in the asparagus stems and tips and stir-fry for about 3 minutes until cooked.Step4In a bowl, lightly beat the egg yolks, then stir in a little black pepper and the pecorino. Drain the cooked linguine (reserving a cup of pasta water) and add to the frying pan. Mix the pasta, pancetta and asparagus togeth…IngredientsIngredients320 gramsAsparagus320 gramsDried Linguine3 tablespoonsExtra-Virgin Olive Oil60 gramsPancetta (diced)6 Medium Free-Range Egg Yolks80 gramsPecorino (finely grated, plus extra to sprinkle)NutritionalNutritional611 Calories30 gTotal Fat589 mgCholesterol59 gCarbohydrate955 mgSodium25 gProteinFrom deliciousmagazine.co.ukRecipeDirectionsIngredientsNutritionalExplore furtherGennaro Contaldo's Authentic Italian Spaghetti Carbonara …youtube.comHow to make the perfect carbonara Features Jamie Oliverjamieoliver.comGino's proper spaghetti alla carbonara This Morning - ITVXitv.comAsparagus Carbonara Recipe - Melissa Clark - Food & Winefoodandwine.comGordon's Carbonara in Under 10 Minutes » Gordon …gordonramsay.comRecommended to you based on what's popular • Feedback
Made With Fresh Milk · Delicious Natural Cheese · No Added Hormone rbST
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