Asparagus and pancetta carbonara

Serves: 4

INGREDIENTS

250g fettuccine pasta

150g pancetta, diced

200g fine asparagus, roughly chopped

75ml double cream

4 large egg yolks

100g grated Parmesan

METHOD

Bring a large pan of salted water to boil and cook pasta according to pack instructions until al dente. Drain, reserving 100ml cooking water.

Heat a large, deep frying pan over medium-high heat; fry pancetta for 1min, until releasing its fat. Add asparagus and fry for 5min until asparagus is tender and pancetta is starting to crisp.

In a jug, whisk together cream, egg yolks and half the Parmesan.

Add pasta to pancetta pan and mix. Remove from heat; quickly (but thoroughly) stir in  reserved cooking water and cream mix. Serve immediately, sprinkled with remaining Parmesan and freshly ground black pepper.

Recipe credit: Good Housekeeping

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