• 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 5 free-range eggs
  • 100 g pecorino cheese, finely grated
  • 300 g dried penne pasta
  • 250 g asparagus, trimmed and cut into 4cm pieces
  • 14 g basil, leaves only, shredded
  • 2 tbsp pine nuts, lightly toasted


  1. 1

    Heat the olive oil in a frying pan over a low heat and gently soften the garlic for a couple of minutes. Set aside.

  2. 2

    Separate 4 eggs reserving the egg whites for another recipe. Whisk together the 4 egg yolks, 1 whole remaining egg and two-thirds of the grated cheese in a small bowl. Add the garlic and season with lots of black pepper.

  3. 3

    Cook the pasta in plenty of salted water, according to pack instructions. Add the asparagus for the last 3 or 4 minutes. Drain, saving half a mugful of the cooking water. Return the pasta and asparagus to the pan and add the egg and cheese mixture, stirring constantly. Add enough of the reserved cooking water – about 4 tablespoons – to create a creamy sauce that coats the pasta; stir in the basil. Scatter with the pine nuts and serve with the remaining cheese. Note: this recipe contains raw/partially cooked eggs


    Kitchen secret: if a baconless carbonara seems too much of a travesty, chop and fry a few rashers of streaky bacon before adding the garlic to the pan. 

Nutritional Details

Each serving provides
  • Energy 2085kj 498kcal 25%
  • Fat 21.7g 31%
  • Saturates 7.7g 39%
  • Sugars 3.9g 4%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 1022kj/244kcal

Each serving provides

51.2g carbohydrate 3.5g fibre 22.6g protein

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