10TH EDITION 10TH EDITION
Asparagus carbonara with linguine
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
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.
Method
8
gozotoday | FRIDAY • 18 JULY 2025
FOOD
Give a traditional carbonara a twist, by substituting the bacon
for asparagus
