Pic of Asparagus and bacon linguine

Asparagus and bacon linguine

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Meat mains

Asparagus and bacon linguine

Main Serves 2 15 min
A non-purist carbonara style pasta, this goes well with a green salad. If you are vegetarian, omit the bacon and use pecorino (or any hard cheese equivalent) instead of Parmesan. Long flat ribbons of linguine do a good job of holding the sauce, but use spaghetti (or anything else) if you haven't got linguine in the cupboard.


  • 225g dried linguine
  • 1 tbsp oil for frying
  • 4 rashers rindless smoked streaky bacon, cut into small pieces (try snipping with scissors, it's easier)
  • 1 garlic clove, finely chopped (optional)
  • 200g asparagus, trimmed and cut into 4cm lengths
  • 2 tbsp crème fraîche
  • 2 egg yolks
  • 4 tbsp Parmesan, grated
  • small handful fresh parsley, chopped, to serve (optional)
  • salt and pepper


Prep time: 5 min
Cooking time: 10 min
  • Step 1

    Heat a large pan of water until boiling, add a little salt and the linguine and cook according to the packet instructions.
  • Step 2

    While the linguine is cooking, heat the oil in a frying pan. Add the bacon and cook for 3-4 minutes on a medium heat, stirring continuously.
  • Step 3

    Add the garlic, if using, and cook for another minute or two (do not allow the garlic to burn, turn the heat down if needs be).
  • Step 4

    3-4 minutes before the linguine is ready, add the asparagus in with the pasta. Continue to boil for 3-4 minutes (depending on the thickness of the asparagus), drain and add to the bacon mixture.
  • Step 5

    In a small bowl, stir the egg yolks, crème fraîche and Parmesan together. Pour into the pasta mixture, along with the bacon, asparagus and parsley if using, and stir to combine.
  • Step 6

    Season with pepper and serve immediately.

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