Asparagus carbonara

By Chef: Alice Hart
Featured on Homemade
A vegetarian reworking of a classic Italian carbonara by Alice Hart for Sainsbury's magazine
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Nutrition per serving    (USDA % daily values)
CAL
166
FAT
0%
CHOL
0%
SOD
27%

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Ingredients for 3 servings

1.0 tbsp olive oil

2.0 cloves garlic, crushed

4.0 egg yolks, plus 1 large egg

100.0 g pecorino cheese, finely grated

300.0 g dried penne pasta

250.0 g asparagus, trimmed and cut into 4cm pieces

14.0 g basil, leaves only, shredded

2.0 tbsp pine nuts, lightly toasted

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