“I really like spaghetti carbonara, so this is the perfect dish to combine two things I love, creamy pancetta, good quality linguine, the crunch of the asparagus all finished with a good grating of parmesan. Great for a quick meal for family and friends!” – Marcus Bean
courtesy of British Asparagus
- 150g linguine
- 1tsp olive oil
- 8 stems of asparagus
- 50g of thick cut pancetta (diced)
- 50ml of double cream
- 50ml of vegetable stock
- 2 tbsp grated parmesan
- 2 tbsp chopped chives
- Salt and pepper
- Start by cooking the pasta in a pan of slightly salted boiling water until cooked, make sure the pasta is still slightly al dente, drain and drizzle with a little olive oil to stop from sticking together.
- Put a medium sized frying pan on the heat add a drizzle of oil, finely slice six stems of asparagus, with the other two stems cut into four pieces. Put them all in the pan and sauté on a medium heat, now add the diced pancetta and cook for 3-4 minutes. Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of water.
- Once cooked serve with a grating of fresh parmesan and a little seasoning.