This easy Jamie Oliver 5 Ingredients Asparagus Pasta is a quick and creamy dish perfect for busy nights. With just a few simple ingredients like fresh asparagus, pancetta, and eggs, you can create a flavorful, satisfying meal. It’s a versatile recipe, allowing you to use whatever cheese or pasta you have on hand.
Ingredients Needed
- 300g (10.5 oz) dried penne
- 350g (12 oz) asparagus
- 4 large free-range eggs
- 50g (1.75 oz) pecorino or Parmesan, plus extra to serve
- 4 rashers of higher-welfare smoked pancetta or streaky bacon
How To Make 5 Ingredients Asparagus Pasta
- Cook the pasta: Cook the pasta in a large pan of boiling salted water according to the packet instructions.
- Prepare the asparagus: Snap off the woody ends of the asparagus, then slice the stalks into pieces roughly the same length as the pasta, halving any thick stalks lengthways.
- Prepare the egg mixture: Separate the eggs, putting the yolks into a bowl. Grate in the cheese and mix.
- Cook the pancetta: Finely slice the pancetta and place it in a large non-stick frying pan with 1 tablespoon of olive oil and a generous pinch of black pepper. Cook for 4 minutes, or until golden and crisp.
- Add the asparagus: Add the prepared asparagus to the pancetta and cook for another 3 minutes.
- Drain the pasta: Drain the pasta, reserving a mugful of starchy cooking water.
- Combine the pasta and pancetta: Add the drained pasta to the pancetta pan, tossing everything together. Remove from heat and let it cool for 2 minutes to avoid scrambling the eggs.
- Add the egg mixture: Loosen the egg mixture with a splash of the reserved cooking water and pour it over the pasta. Toss and stir vigorously to allow the egg to gently cook in the residual heat.
- Adjust and serve: Adjust the consistency with extra cooking water if needed. Season with salt, pepper, and extra grated cheese if desired.
Recipe Tips
- Don’t overheat the eggs: Let the pasta and pancetta cool for 2 minutes before adding the eggs to avoid scrambling. The heat from the pasta will cook the eggs gently.
- Reserve pasta water: Always save a mug of pasta water before draining. This starchy water helps to adjust the sauce’s consistency and makes it smoother.
- Adjust the pancetta crispiness: For the best texture, make sure the pancetta is golden and crispy, but not burnt. This adds a lovely crunch to the dish.
- Toss vigorously: When mixing in the egg mixture, toss the pasta quickly to ensure the eggs coat everything evenly and create a silky sauce.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover asparagus pasta cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 2 days.
- Reheat: Reheat the pasta in a pan over low heat for about 5-7 minutes. Add a little reserved pasta water to help the sauce come back together and stir until hot.
Nutrition Facts
Serving Size: 1 serving
- Calories: 463
- Total Fat: 17.5g
- Saturated Fat: 5.7g
- Total Carbohydrate: 58.4g
- Dietary Fiber: 1.5g
- Sugars: 3.3g
- Protein: 22.2g
Try More Jamie Oliver Recipes:
- Jamie Oliver 5 Ingredients Lemon Pasta
- Jamie Oliver 5 Ingredients Prawn Pasta
- Jamie Oliver 5 Ingredients Tuna Pasta
- Jamie Oliver 5 Ingredients Sausage Pasta
Jamie Oliver 5 Ingredients Asparagus Pasta
Description
This easy Jamie Oliver 5 Ingredients Asparagus Pasta is a quick and creamy dish perfect for busy nights. With just a few simple ingredients like fresh asparagus, pancetta, and eggs, you can create a flavorful, satisfying meal. It’s a versatile recipe, allowing you to use whatever cheese or pasta you have on hand.
Ingredients
Instructions
- Cook the pasta: Cook the pasta in a large pan of boiling salted water according to the packet instructions.
- Prepare the asparagus: Snap off the woody ends of the asparagus, then slice the stalks into pieces roughly the same length as the pasta, halving any thick stalks lengthways.
- Prepare the egg mixture: Separate the eggs, putting the yolks into a bowl. Grate in the cheese and mix.
- Cook the pancetta: Finely slice the pancetta and place it in a large non-stick frying pan with 1 tablespoon of olive oil and a generous pinch of black pepper. Cook for 4 minutes, or until golden and crisp.
- Add the asparagus: Add the prepared asparagus to the pancetta and cook for another 3 minutes.
- Drain the pasta: Drain the pasta, reserving a mugful of starchy cooking water.
- Combine the pasta and pancetta: Add the drained pasta to the pancetta pan, tossing everything together. Remove from heat and let it cool for 2 minutes to avoid scrambling the eggs.
- Add the egg mixture: Loosen the egg mixture with a splash of the reserved cooking water and pour it over the pasta. Toss and stir vigorously to allow the egg to gently cook in the residual heat.
- Adjust and serve: Adjust the consistency with extra cooking water if needed. Season with salt, pepper, and extra grated cheese if desired.
Notes
- Don’t overheat the eggs: Let the pasta and pancetta cool for 2 minutes before adding the eggs to avoid scrambling. The heat from the pasta will cook the eggs gently.
- Reserve pasta water: Always save a mug of pasta water before draining. This starchy water helps to adjust the sauce’s consistency and makes it smoother.
- Adjust the pancetta crispiness: For the best texture, make sure the pancetta is golden and crispy, but not burnt. This adds a lovely crunch to the dish.
- Toss vigorously: When mixing in the egg mixture, toss the pasta quickly to ensure the eggs coat everything evenly and create a silky sauce.
Jamie Oliver 5 Ingredients Lemon Pasta