• 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • 5 eggs, 4 seperated
  • 100g pecorino cheese, finely grated
  • 300g penne pasta
  • 250g asparagus, trimmed and cut into 4cm pieces
  • 14g basil, leaves only, shredded
  • 2 tbsp pine nuts, lightly toasted


  1. 1

    Heat the olive oil in a frying pan over a low heat and gently soften the garlic for a couple of minutes. Set aside.

  2. 2

    Whisk together the 4 egg yolks, 1 whole remaining egg and two-thirds of the grated cheese in a small bowl. Add the garlic and season with lots of black pepper.

  3. 3

    Cook the pasta according to the instructions on the packet. Add the asparagus for the last 3-4 minutes. Drain, saving half a mugful of the cooking water. Return the pasta and asparagus to the pan and add the egg and cheese mixture, stirring constantly. Add enough of the reserved cooking water to create a creamy sauce that coats the pasta. Stir in the basil, then scatter over the pine nuts and serve with the remaining cheese.

Nutritional Details

Each serving provides
  • Energy 2227kj 532kcal 27%
  • Fat 25.0g 36%
  • Saturates 7.5g 38%
  • Sugars 2.5g 3%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 758kj/181kcal

Each serving provides

52.8g carbohydrate 2.3g fibre 23.3g protein

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