Tom Kerridge’s Creamy Asparagus and Bacon Pasta
By M&S Food
Published on 13 May 2024
Nothing can top British asparagus when it’s in season, so make the most of it while it’s here with Tom Kerridge’s Creamy Asparagus and Bacon Pasta recipe. It’s rich, creamy and salty, but the star of the show is the M&S sweet and tender King Asparagus.Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
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.