Jamie Oliver 5 Ingredients Asparagus Pasta

There’s something kind of magical about this dish. Jamie Oliver 5 Ingredients Asparagus Pasta. Just the name sounds like dinner you accidentally fall in love with. I made it in a rush—hair still wet from the rain, a bit grumpy from work—and then suddenly, there it was. A bowl of creamy, salty, bright-green comfort that shut the world up for a bit. Inspired by Jamie Oliver, obviously, but now it’s mine too. Sort of.

Ingredients Needed

• 300g dried penne
• 350g asparagus
• 4 large eggs
• 50g pecorino or Parmesan, grated (plus more because… cheese)
• 4 rashers of smoked pancetta or bacon, the streakier the better

How To Make Jamie Oliver 5 Ingredients Asparagus Pasta

1. Boil a big pot of salted water. Like, salty-salty. Drop in the penne and forget it just long enough to not ruin it. Al dente—firm enough to bite, not mush. You know the drill.
2. While that’s happening, deal with the asparagus. Snap the ends. It’s weirdly satisfying. Then slice the stalks so they’re about penne-length. The fat ones? Slice ’em down the middle. No one likes undercooked logs in their pasta.
3. Eggs next. Separate them carefully—save the yolks in a bowl. Whites go to some vague future where you make meringues. Grate in the cheese. Mix it until it looks like thick yellow lava. This will be your sauce. Kinda.
4. Grab a pan. Non-stick if you’re sensible. Heat it up with a splash of olive oil, and toss in the pancetta. Slice it first, obviously. Let it sizzle and go crispy, about 4 minutes or so. It’ll smell incredible. Smoky. Like the kitchen is promising something good.
5. Asparagus goes in now. Stir it around with the bacon fat and watch it go bright and tender. Don’t overdo it—you want snap, not sog.
6. Drain your pasta. But save a mugful of that cloudy, starchy water. It’s essential. Not optional. Trust me.
7. Toss the pasta into the pan. Off the heat. Let it sit a minute. Literally, wait. Two minutes if you can stand it. This part is what saves you from scrambled egg disaster.
8. Now pour in the eggy cheese mix. Add a splash of that reserved water to loosen things up. Then stir like your dinner depends on it. Because it does. The heat from the pasta will thicken everything into this gorgeous, glossy sauce that coats every piece. Adjust with more water if needed. You’ll know when it’s right. It’ll look and smell… indulgent.
9. Top with more cheese. Maybe pepper. Maybe nothing. It’s already enough.

Why I Love This Recipe

The first time I made this, I was in a bit of a funk. Rainy day, cranky mood, too many tabs open in my head. But then it all slowed down—me in the kitchen, snapping asparagus, cracking eggs like a real adult. Something about the smell of pancetta crisping in the pan made me remember Sunday mornings at home. It’s simple, but it’s got soul. That’s rare.

Recipe Tips

• Let the pasta be a little underdone. It’ll finish cooking in the sauce and hold up better.
• Fresh asparagus. Always. Old, limp spears ruin everything.
• Don’t rush the egg step. Let the pan cool or deal with scrambled regrets.
• The pasta water is gold. Use it like it matters. Because it does.
• Grate your own cheese. Pre-grated stuff tastes like sadness.

How To Store This Jamie Oliver 5 Ingredients Asparagus Pasta

• At Room Temperature: Cool it fast. Don’t let it loiter. Two hours max, then fridge it.
• In the Fridge: Throw it into a sealed container. Three days, tops.
• In the Freezer: Don’t. The sauce turns into weird, sad clumps.

Reheating:

• Oven: 180°C, covered in foil. Around 15 minutes.
• Microwave: Medium heat, 2-3 minutes. Stir halfway through.
• Stove: Low heat, splash of water or milk, stir gently until it comes back to life.

Let’s Answer a Few Questions! (FAQs)

Can I use a different pasta?
Of course. Use what you’ve got. Penne works great, but fusilli’s fun too.

What if I don’t have pancetta?
Use bacon. Or prosciutto. Or skip it and add mushrooms for a veggie twist.

No pecorino or Parmesan?
Grana Padano, manchego, even a sharp cheddar in a pinch. It’ll change the flavor, but not in a bad way.

How do I stop the eggs from turning to scrambled horror?
Cool the pan a bit. Then stir like you mean it.

Nutrition Facts (per serving)

• Calories: 463
• Carbs: 58.4g
• Protein: 22.2g
• Fat: 17.5g
• Sugar: 3.3g
• Fibre: 3.3g
• Sodium: 480mg

Try More 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