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- Tom Kerridge’s Creamy Asparagus and Bacon Pasta
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Ingredients
- 200g fiorelli pasta
- 1 tbsp light olive oil
- 80g dry cured smoked streaky bacon thin and crispy, cut into 1cm slices
- 2 garlic cloves, finely chopped
- 200ml double cream, plus 2 tbsp
- 2 large free-range rich golden yolk eggs, yolks only
- 350g King asparagus, trimmed and cut to 4cm pieces
- 30g parmesan, finely grated, plus extra for garnish
- 2tbsp roughly chopped flat-leaf parsley