Name: Creamy asparagus and bacon pasta
Total time: 900 s
Yield: 2
Ingredients: 200 gram fiorelli pasta; 80 gram dry-cured smoked streaky bacon; 2 clove garlic; 230 millilitre double cream; 2 free-range rich golden yolk egg; 350 gram King asparagus; 30 gram parmesan; 2 tablespoon flat leaf parsley

Step 1

Place a large pan of water onto the heat and bring up to the boil. Season liberally with salt and place the M&S Made in Italy fiorelli pasta (200 g) in and stir well. Cook for 8 minutes.

Step 2

Meanwhile, heat 1 tbsp olive oil in a large sauté pan over a high heat. Add the Select Farms 16 dry cured smoked streaky bacon rashers (80 g) and cook for 3-4 minutes, until crisp. Remove the bacon from the pan with a slotted spoon and drain on a plate lined with kitchen towel.

Step 3

Return the sauté pan to a medium heat. Add the garlic (2 cloves) and cook for 1-2 minutes. Separate your M&S free-range rich golden yolk eggs (2) . Discard the whites or save to use in a different recipe. Pour 2 tablespoons double cream into a bowl, add the egg yolks and beat well with a fork. Pour the remaining double cream (230 mL) into the pan and let the sauce reduce until thickened.

Step 4

Add the M&S King asparagus (350 g) to the pot of pasta and cook for 1 minute. Lift both the pasta and the asparagus out of the pan using a wide slotted spoon and transfer directly to the pan of cream sauce.

Step 5

Add half a ladle of the pasta cooking water and the parmesan (30 g) and toss well. Season generously with cracked black pepper and add a pinch of salt, then remove the pan from the heat.

Step 6

Add the egg yolk and cream mixture to the pan along with the flat leaf parsley (6 g) and stir well. Spoon into bowls and sprinkle with the crispy bacon. Add a little more parmesan to serve, if you like.

Creamy asparagus and bacon pasta

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