A quick and easy lunch for a rainy Friday afternoon, Carbonara can be whipped up in the same amount of time as it takes to boil the pasta!
Ingredients
10 slices streaky, dry cured bacon sliced into lardons
200g asparagus tips, sliced diagonally
Fresh thyme leaves
Sauce ingredients
4 egg yolks
150ml fresh cream
Large handful of grated Grana Padana
Method
Fry bacon in a non stick frying pan (no oil needed), add sliced asparagus and thyme. Season with lots of black pepper, the bacon should be salty enough.
Combine the sauce ingredients, keeping some cheese aside for sprinkling over the top.
Drain the pasta, withholding some of the cooking liquid to use in the sauce.
Add the drained pasta to the crispy bacon and asparagus mixture, then a ladle or two of the still hot cooking liquid and the egg mixture. Stir quickly and serve.
Enjoy!
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