Our family loves carbonara and asparagus – so this recipe by Jamie Oliver is right up our street.
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Jamie’s website only shows the video so we have found this recipe based on Jamie’s video by Jasmine N of Foodie Baker.
Jamie Oliver’s Bacon and Asparagus Carbonara
- 2 fresh egg yolks, at room temperature
- ¼ cup heavy cream
- ¼ cup Parmesan cheese
- 1 to 2 tablespoons butter
- 180 grams pasta
- 200 grams streaky bacon / pancetta, chopped
- 100 grams thin, baby asparagus, chopped
- Salt and freshly ground black pepper
- Chopped fresh parsley, to garnish (optional)
- First, boil a large pot of water. Season the water with salt – ½ tablespoon of salt per 1 litre of water. While waiting for the water to boil, grab a large frying pan (large enough to accommodate all the pasta, bacon and asparagus) and set it over medium heat.
- Combine the egg yolks, cream and Parmesan cheese in a small bowl. Whisk to combine with a fork and stir in the butter – the heat from the pasta will melt the butter later.
- When the water has come to a boil, add in the penne and cook until al dente, per package’s instructions.
- Immediately after adding the pasta, add the chopped bacon into the frying pan – no oil is needed as the bacon will render lots of fats during cooking. Fry over medium-low heat, stirring occasionally until browned and almost crispy.
- When the bacon is starting to crisp, add in the asparagus (if you’re using thick asparagus, add them in slightly earlier as they’ll take a longer time to cook). Stir-fry until the asparagus are tender. Season with freshly ground black pepper – do not add salt as the bacon and Parmesan cheese are very salty to begin with.
- Once the pasta is al dente – remember, the pasta will continue to cook for a while after removing them from the heat – reserve ½ cup of cooking water and drain the pasta. Dump them immediately (do not rinse them with cold water!) into the bacon-asparagus mixture and toss to coat the pasta with the the bacon fats (very, very sinful I know!)
- The most important step now: turn off the heat. Drizzle in the egg yolk mixture and toss / stir the pasta continuously until the pasta is coated with lots of creamy yumminess. If it’s too thick, add in the pasta water – tablespoon by tablespoon, until it reaches the consistency you desired. Don’t return the pan to the heat as it would cook the eggs.
- Serve immediately (cold carbonara are yucky).