• Snap off the tough ends of
the asparagus, then cut at
an angle into 2cm slices. Set
aside, leaving spears intact.
• 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).
• Halfway through cooking
time (about 5 minutes left)
add the asparagus to the
pot. Continue cooking till the
pasta is ready.
• 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.
• Sieve the linguine and sliced
asparagus, keeping another
4 ladles of water aside. Add
the linguine and asparagus to
your sauté pan.
• 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.
• Serve with more Parmesan
and some freshly ground
black pepper.
12
gozotoday | FRIDAY • 23 OCTOBER 2026
FOOD
• 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
INGREDIENTS
Asparagus carbonara with linguine
METHOD
Give a traditional carbonara a twist, by
substituting the bacon for asparagus
