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Spring Carbonara

Spring Carbonara

Spring Carbonara

2 Tbsp extra virgin olive oil  (EVO)
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 free-range egg
2 free-range egg yolks
1 cup grated Pecorino Romano
1 bunch fresh asparagus
300g Rustichella bucatini
150g Prosciutto , torn
Large handful fresh Italian parsley or basil

Heat 1 Tbsp EVO in a fry-pan over a medium heat. Add the onion and cook until soft (5 minutes), add the garlic and cook for a further minute. Set aside.

Whisk the egg and yolks in a bowl. Add the pecorino and stir until well combined.

Blanch the asparagus and refresh in cold water. Slice on a thin diagonal.

Cook the pasta in plenty of salted boiling water until al dente. Drain, reserving ½ cup of cooking water.

Add the hot pasta to the pan with the onion and garlic; add the asparagus and remaining EVO. Add the egg mix and toss well to coat the pasta – the hot pasta will ‘cook’ the egg. Add some of the reserved cooking water to loosen if desired. Add the prosciutto and fresh herbs and toss through. Season with salt and pepper and serve immediately.

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