1. Snap off the tough ends of
the asparagus, then cut at
an angle into 2cm slices.
Set aside, leaving spears
intact.
2. Add linguine to a pot
of boiling salted water,
which you will be cooking
until just al dente. (2
minutes less than the
cooking time on the
packet).
3. Halfway through cooking
time (about 5 minutes left)
add the asparagus to the
pot. Continue cooking till
the pasta is ready.
4. Meanwhile, put the egg
yolks and garlic into a
sauté pan (off the heat)
and beat just until the
yolks are broken up. Add 2
ladlefuls of the pasta water
and keep to one side.
5. Sieve the linguine and
sliced asparagus, keeping
another 4 ladles of water
aside. Add the linguine
and asparagus to your
sauté pan.
6. Add the Parmesan, put
back on the heat, and toss
the pasta by shaking the
pan or using a wooden
spoon, to coat the pasta
in sauce. Add more water
until you have the desired
consistency.
7. Serve with more Parmesan
and some freshly ground
black pepper.
8
gozotoday | FRIDAY • 16 MAY 2025
FOOD
Asparagus carbonara with linguine
Ingredients
• Ingredients
• 500g asparagus
• 500g linguine
• 4 egg yolks
• 2 cloves garlic, crushed
with a pinch of sea salt
• 150g Parmesan, freshly
grated, plus extra for
serving
• Salt and pepper
Method
Give a traditional carbonara a twist, by substituting the bacon for asparagus
