COLIN ATTARD • MALTA PHILHARMONIC ORCHESTRA
AURORA OPERA CHORUS
STAGE DIRECTION: RICCARDO BUSCARINI
SET DESIGN: GIAMMARIA FARINA
COSTUMES: MARA PIERI
LIGHTING DESIGN: MORITZ ZAVAN STOECKLE
LA FORZA
DEL DESTINO
GIUSEPPE VERDI
11TH OCTOBER 2025
WWW.TEATRUAURORA.COM
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 • 26 SEPTEMBER 2025
FOOD
Give a traditional carbonara a twist, by
substituting the bacon for asparagus
