Wild Garlic, Lemon & Asparagus Carbonara | Abel & Cole
Wild Garlic, Lemon & Asparagus Carbonara
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Prep: 15 mins
Cook: 15 mins
A super seasonal veggie twist on an Italian favourite. A tangle of organic spaghetti with foraged wild garlic and grassy asparagus in a creamy cheese sauce, pepped up with the zing of fresh lemon.
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763 kcal
(per portion)
Ingredients you'll need
  • 1 egg
  • 4 tbsp double cream
  • 100g cheddar
  • 30g wild garlic
  • 1 lemon
  • 200g spaghetti
  • 200g asparagus
  • 50g rocket
From your kitchen
  • Sea salt
  • Freshly ground pepper
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 egg 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 to one side.

  • 2.

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

  • 3.

    When the water is bubbling, drop in the spaghetti and simmer for 5 mins. While the spaghetti cooks, snap the woody ends from the asparagus. Cut the tender asparagus spears into thirds.

  • 4.

    When the spaghetti has cooked for 4 mins, add the asparagus and cook for a further 4 mins, till the spaghetti is al dente (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 wild garlic and cheesy cream sauce. Using tongs or a couple of forks, mix everything together to coat the spaghetti in the sauce. Add a trickle of the cooking water, if necessary, to loosen it. The heat form 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 bowls. Tangle the creamy, garlicky spaghetti on top and scatter over the remaining grated cheddar and plenty of black pepper.

  • Tip

    All white
    Your leftover egg white will keep for a couple of days, covered, in the fridge. Beat the egg white till light and fluffy. Fold into couple of beaten eggs with a good handful of herbs and seasoning. Pour into a hot buttered pan for a light fluffy omelette.

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