A flavourful twist on the classic carbonara, featuring tender asparagus, sweet peas, and crispy bacon, tossed with creamy egg yolks, Parmesan cheese, and aromatic herbs, creating a delightful pasta dish perfect for a springtime feast.
100g Parmesan cheese, finely grated (plus extra for serving)
2 cups cooked pasta water (reserved during cooking)
1 cup parsley, finely chopped
1/4 cup chives, finely chopped
To serve: cracked black pepper, grated Parmesan cheese and drizzle of extra virgin olive oil to serve, extra parsley or chives, chopped.
Bring a large pot of water to a boil, add the salt and linguine and stir. Make note of the cooking time for the pasta, usually around 10 minutes.
Meanwhile, heat the olive oil in a large deep-sided pan, and add strips of bacon. Cook them slowly on medium-low heat until bacon becomes golden and crispy.
Once linguine have been cooking for 8 minutes use a measuring cup and remove 2 cups of the cooking water from the pot. Empty them into a heat-proof jug and set aside.
Add the chopped asparagus and peas to the pot of pasta and set timer for 2 minutes.
In a large mixing bowl, whisk together the egg yolks and the Garlic Lover’s spice until creamy, then incorporate the parmesan cheese and continue whisking. The mixture will be thick. Slowly drizzle in 1 and ½ cups of the reserved pasta water to loosen the mixture and continue whisking. Add the chopped herbs and stir to combine.
By this stage, the pasta, peas and asparagus will be ready. Scoop out the linguine from the pot using tongs or a spaghetti spoon and add straight to the pan with the bacon. Stir thoroughly over low heat and pour in the remaining ½ cup of reserved pasta water.
Drain the asparagus and peas into a colander and add to the linguine. Pour the creamy egg and herb mixture into the pan and stir over low heat until the mixture is thoroughly combined.
Serve with cracked pepper, extra parmesan, a sprinkle of chopped herbs and a drizzle of olive oil.