Jamie Oliver 5 Ingredients Asparagus Pasta (also called Asparagus Carbonara) is made with dried penne, asparagus, eggs, pecorino or Parmesan cheese, and smoked pancetta or streaky bacon. This delicious Asparagus Pasta recipe creates a hearty dinner that takes about 15 minutes to prepare and can serve up to 4 people.
This Asparagus Pasta Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Why You Will Love This Asparagus Pasta Recipe
- Quick and Easy: You can make this meal in just 15 minutes, perfect when you’re short on time.
- Fresh and Tasty: The fresh asparagus and smoky bacon give this dish a great flavor that is light and satisfying.
- Smooth and Creamy Sauce: The eggs and cheese create a smooth sauce that covers the pasta perfectly, making it taste like something from a fancy restaurant.
- Simple Ingredients: You only need 5 main ingredients to make this, so it’s easy but still feels special.
- Good for Any Season: Asparagus is great in spring and summer, but this dish is hearty enough to enjoy all year round.
Jamie Oliver 5 Ingredients Asparagus Pasta Ingredients
- 300g dried penne (10.5 oz)
- 350g asparagus (12 oz)
- 4 large eggs
- 50g pecorino or Parmesan cheese (1.75 oz), plus extra for serving
- 4 rashers of smoked pancetta or streaky bacon
How To Make Jamie Oliver 5 Ingredients Asparagus Pasta
- Cook the Pasta: Boil a large pan of salted water and cook the penne according to the packet instructions.
- Prepare the Asparagus: While the pasta cooks, snap off the woody ends of the asparagus. Slice the stalks to roughly match the length of the pasta, and halve any thick stalks lengthways.
- Make the Egg Mixture: Separate the eggs, saving the yolks in a bowl (you can use the whites for meringues later). Finely grate the cheese into the bowl with the yolks and mix them together.
- Cook the Pancetta: Finely slice the pancetta or bacon. Heat a large non-stick frying pan over medium-high heat with 1 tablespoon of olive oil and a generous pinch of black pepper. Cook the pancetta for 4 minutes, or until golden and crisp.
- Add the Asparagus: Add the sliced asparagus to the pan with the pancetta. Cook for about 3 minutes until the asparagus is tender.
- Combine Everything: Drain the pasta, reserving a mugful of the starchy cooking water. Add the pasta to the frying pan with the pancetta and asparagus. Toss everything together and remove it from the heat. Allow the pan to cool slightly for 2 minutes to avoid scrambling the eggs.
- Finish the Sauce: Loosen the egg and cheese mixture with a splash of the reserved cooking water. Pour it over the pasta, tossing and stirring vigorously to create a smooth, silky sauce as the egg gently cooks in the residual heat.
- Final Touches: Season to taste. Adjust the sauce consistency with more cooking water if necessary. Serve with an extra grating of cheese and a pinch of pepper if you like.
Recipe Tips
- Don’t Overcook the Pasta: Cook the pasta until it’s just al dente. This means it should be firm to the bite, not too soft, as it will continue cooking a bit when mixed with the sauce.
- Use Fresh Asparagus: Fresh asparagus gives the best flavor and texture. Make sure to remove the woody ends and slice the stalks evenly for even cooking.
- Let the Pan Cool Slightly: After cooking the pancetta and asparagus, remove the pan from the heat and wait a couple of minutes before adding the egg mixture. This prevents the eggs from scrambling and ensures a smooth sauce.
- Reserve Pasta Water: Before draining the pasta, save some of the starchy cooking water. It helps loosen the sauce and brings everything together smoothly.
- Grate Cheese Fresh: Freshly grated pecorino or Parmesan melts better and tastes fresher, making the sauce creamier and more flavorful.
What To Serve With Asparagus Pasta
This creamy Asparagus Pasta pairs well with a fresh green salad, garlic bread, roasted vegetables, or a light tomato salad. It also can be served alongside grilled chicken, a simple vinaigrette salad, steamed broccoli, or a bowl of mixed olives for a full and delicious dinner.
How To Store Leftovers
Refrigerate: First, let the leftover Asparagus Pasta cool until it reaches room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days.
Note: Asparagus Pasta is not recommended for freezing.
How To Reheat Leftovers
- In The Oven: Preheat the oven to 180°C (350°F). Place the pasta in an oven-safe dish, cover it with foil, and heat for about 15-20 minutes, or until warmed through.
- In The Microwave: Place the pasta in a microwave-safe dish, cover it with a lid or plastic wrap (leaving a small vent), and heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
- On The Stove: Heat a pan over medium-low heat, add the leftover pasta, and stir gently. Add a splash of water or milk to loosen the sauce if needed, and heat until the pasta is warmed through.
Asparagus Pasta Nutrition Facts
Serving Size: 1 of 4 servings
- Calories: 463 kcal
- Total Fat: 17.5g
- Saturated Fat: 5.7g
- Cholesterol: 243mg
- Sodium: 480mg
- Potassium: 366mg
- Total Carbohydrate: 58.4g
- Dietary Fiber: 3.3g
- Sugars: 3.3g
- Protein: 22.2g
FAQs
Can I Use Another Type Of Pasta?
Yes, you can use any short pasta like fusilli or rigatoni, but penne is recommended for the best texture and sauce coverage.
Can I Substitute The Pancetta?
If you don’t have pancetta, you can use streaky bacon or even prosciutto for a similar flavor.
What Can I Use Instead Of Pecorino Or Parmesan?
You can use Grana Padano or any hard cheese that melts well and has a strong flavor.
How Do I Prevent The Eggs From Scrambling?
Make sure to remove the pan from the heat and let it cool slightly before adding the egg mixture. Stir constantly to create a smooth sauce.
Try More Jamie Oliver 5 Ingredients Recipes:
- Jamie Oliver 5 Ingredients Brussels Sprouts
- Jamie Oliver 5 Ingredients Tuna Pasta
- Jamie Oliver 5 Ingredients Flapjacks
- Jamie Oliver 5 Ingredients Lemon Pasta
Jamie Oliver 5 Ingredients Asparagus Pasta
Description
Jamie Oliver 5 Ingredients Asparagus Pasta (also called Asparagus Carbonara) is made with dried penne, asparagus, eggs, pecorino or Parmesan cheese, and smoked pancetta or streaky bacon. This delicious Asparagus Pasta recipe creates a hearty dinner that takes about 15 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Cook the Pasta: Boil a large pan of salted water and cook the penne according to the packet instructions.
- Prepare the Asparagus: While the pasta cooks, snap off the woody ends of the asparagus. Slice the stalks to roughly match the length of the pasta, and halve any thick stalks lengthways.
- Make the Egg Mixture: Separate the eggs, saving the yolks in a bowl (you can use the whites for meringues later). Finely grate the cheese into the bowl with the yolks and mix them together.
- Cook the Pancetta: Finely slice the pancetta or bacon. Heat a large non-stick frying pan over medium-high heat with 1 tablespoon of olive oil and a generous pinch of black pepper. Cook the pancetta for 4 minutes, or until golden and crisp.
- Add the Asparagus: Add the sliced asparagus to the pan with the pancetta. Cook for about 3 minutes until the asparagus is tender.
- Combine Everything: Drain the pasta, reserving a mugful of the starchy cooking water. Add the pasta to the frying pan with the pancetta and asparagus. Toss everything together and remove it from the heat. Allow the pan to cool slightly for 2 minutes to avoid scrambling the eggs.
- Finish the Sauce: Loosen the egg and cheese mixture with a splash of the reserved cooking water. Pour it over the pasta, tossing and stirring vigorously to create a smooth, silky sauce as the egg gently cooks in the residual heat.
- Final Touches: Season to taste. Adjust the sauce consistency with more cooking water if necessary. Serve with an extra grating of cheese and a pinch of pepper if you like.
Notes
- Don’t Overcook the Pasta: Cook the pasta until it’s just al dente. This means it should be firm to the bite, not too soft, as it will continue cooking a bit when mixed with the sauce.
- Use Fresh Asparagus: Fresh asparagus gives the best flavor and texture. Make sure to remove the woody ends and slice the stalks evenly for even cooking.
- Let the Pan Cool Slightly: After cooking the pancetta and asparagus, remove the pan from the heat and wait a couple of minutes before adding the egg mixture. This prevents the eggs from scrambling and ensures a smooth sauce.
- Reserve Pasta Water: Before draining the pasta, save some of the starchy cooking water. It helps loosen the sauce and brings everything together smoothly.
- Grate Cheese Fresh: Freshly grated pecorino or Parmesan melts better and tastes fresher, making the sauce creamier and more flavorful.
Jamie Oliver 5 Ingredients Asparagus Pasta