Asparagus and eggs are a match made in heaven – they just work. My pasta dish is a take on the traditional carbonara. Once again, it’s a dish I have never made before because I generally don’t cook with cream, however I often order it when out. I decided to use evaporated milk as it’s not as rich as a restaurant dish and has less fat, so it could be served often as part of your family meals. However, if you prefer cream, use it by all means. The asparagus gives the dish a healthy shot of colour and a break from the creaminess of the sauce. Buon appetito!
What you need
4 garlic cloves, chopped or sliced
6 good-quality spicy sausages
1 bunch fresh asparagus
2 eggs, beaten
375 ml-can evaporated milk or cream
1 cup grated Parmesan cheese
500 grams penne pasta
How to make
- Pan-fry the garlic in a little oil over a medium heat.
- Grill or pan-fry the sausages and then slice diagonally.
- Remove woody ends from the asparagus and microwave (2-4 minutes), boil or steam. If microwaving, add 3 tablespoons of water. Check the asparagus so you don’t overcook it – it should still be firm to the bite.
- In a bowl mix the cooked garlic, eggs, evaporated milk and half the Parmesan cheese. Season with salt and pepper.
- Cook the pasta in rapidly boiling salted water until al dente (firm but not hard to bite) for about 14 minutes.
- Drain and return pasta to the pot (don’t put the pot back on the element as the heat will cook the eggy carbonara sauce). Stir through the egg mixture.
- Serve sprinkled with remaining Parmesan and top with the sausages and asparagus.Garnish with ground black pepper and chopped parsley.
I made the mistake of putting the pan with the sauce and pasta back on the element with it turned off as I like my food really hot. My recommendation is not to do this as it’s a fine line between ending up with scrambled eggs or having a silky smooth sauce!