penne with asparagus carbonara

penne alla carbonara con asparagi

for 6

1.5 kg sprue asparagus, freshly picked

400 g dried penne rigate

Maldon salt and freshly ground black pepper

8 large, organic free-range egg yolks

150 g Parmesan, freshly grated

100 g butter

3 tablespoons fresh thyme leaves, picked from their stalks

Snap off the tough ends of each asparagus spear. Cut off the tips and put to one side. Slice the remainder of the spears at an angle, about 2 cm long.

Bring two saucepans of water to the boil and add salt to both. Put the penne into one pan of boiling water: the pasta will take 9 minutes to become al dente. Meanwhile, put the asparagus stalks into the other pan of boiling water and begin to blanch. After 2 minutes add the tips, and blanch together for 4 minutes. Drain well.

Lightly beat the egg yolks with a fork, and season. Add about 2 tablespoons of the grated Parmesan.

Melt the butter in a small thick-bottomed pan. When beginning to foam, add the thyme and, almost immediately, the drained asparagus. Season and toss for a few seconds.

Drain the penne, and immediately add the hot asparagus and butter. Stir briefly together, then pour in the egg mixture. Toss a little to allow the egg yolks to coat the pasta. Serve immediately, with the remaining Parmesan.