• Feel Good
  • 24th Apr 2024
  • 0
  • 1 minutes

Asparagus and pancetta carbonara

Serves: 4


250g fettuccine pasta

150g pancetta, diced

200g fine asparagus, roughly chopped

75ml double cream

4 large egg yolks

100g grated Parmesan


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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Beth Williams
Senior Digital Executive

Beth is our Senior Digital Executive and can be credited with how everything at HLN ‘looks’ – from the website to our social media and twice-weekly emails. She’s also the super organised one in the team and keeps us all on-track. A born and bred scouser, Beth moved to Newcastle…


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