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
Method
Step 1
Bring a large pan of salted water to the boil. Tip in the pasta and cook for 8 mins.Step 2
Meanwhile, heat the oil into a large frying pan over a high heat. Add the bacon and fry for 3-4 mins, or until crispy. Remove with a slotted spoon and drain on a plate lined with kitchen paper.Step 3
Reduce the heat under the frying pan to a medium heat. Add the garlic and cook for 1-2 mins.Step 4
Pour 2 tbsp cream into a bowl, add the egg yolks and beat well with a fork and set aside. Pour the remaining 200ml cream into the frying pan with the garlic and simmer to reduce until thickened.Step 5
After 8 mins, add the asparagus to the boiling pasta and cook for 1 min more. Lift both the pasta and asparagus out of the pan using a wide slotted spoon and transfer straight to the pan of creamy sauce.Step 6
Add ½ a ladle of pasta water and the parmesan then toss well. Season generously with freshly ground black pepper and add a pinch of salt then remove from the heat.Step 7
Add the egg yolk and cream mixture to the pan along with most of the parsley and stir well. Spoon into bowls then sprinkle with crispy bacon, remaining parsley and a little parmesan to serve.