Wild Garlic, Lemon & Asparagus Carbonara
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Total: 25 mins
Spaghetti meets wild garlic and asparagus in this super seasonal veggie twist on an Italian classic, made with a creamy cheddar cheese sauce, brightened with a fresh squeeze of lemon and served on platefuls of peppery rocket.
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Ingredients you'll need
  • 1 egg
  • 4 tbsp double cream
  • 100g cheddar
  • A handful of wild garlic
  • 1 lemon
  • 200g spaghetti
  • 200g asparagus
  • 50g rocket
From your kitchen
  • Sea salt
  • Freshly ground pepper
You'll need
  • Large pan with lid
Step by step this way
  • 1.

    Place a large pan of salted water on the heat to boil. Meanwhile, separate the egg and place the yolk in a medium bowl (see our tip for the egg white). Stir in 4 tbsp double cream. Grate in half the cheddar. Grate the remaining cheddar and set it to one side.

  • 2.

    Finely shred the wild garlic and add to the bowl. Zest in the lemon and squeeze in 1 tbsp lemon juice. Add plenty of salt and pepper and mix thoroughly. Set aside.

  • 3.

    When the water in the pan is bubbling, drop in the spaghetti and simmer for 4 mins. While the spaghetti cooks, snap the woody ends off the asparagus. Cut the asparagus spears into thirds.

  • 4.

    When the spaghetti has cooked for 4 mins, add the asparagus and cook for 4-5 mins, till the spaghetti is soft with a slight bite, and the asparagus is tender. Drain, saving a cupful of the cooking water.

  • 5.

    Tip the spaghetti and asparagus back into the pan and place it on a low heat. Pour in the cheesy wild garlic and cream sauce. Using tongs or a couple of forks, mix to coat the spaghetti in the sauce. Add a trickle of the cooking water to loosen it, if needed. The heat from the spaghetti will lightly cook the egg, coating the pasta in a velvety smooth sauce.

  • 6.

    Taste and adjust the seasoning, adding a little more lemon if you like. Divide the rocket between 2 warm bowls. Top with the creamy, garlicky spaghetti and scatter over the remaining grated cheddar and plenty of black pepper to serve.

  • Tip

    Eggstra special omelette
    Your leftover egg white will keep for a couple of days, covered, in the fridge. You can use it to make a super fluffy omelette – just beat the egg white till light and airy, then fold into a couple of beaten eggs with a good handful of chopped herbs and some seasoning. Pour the mixture into a hot, oiled or buttered pan and cook for a couple of mins on each side till golden and just set.

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