Carbonara with Asparagus and Mint
- 500 g (1 lb) dried pasta (I used penne)
- 2 tablespoons olive oil
- 2 cloves garlic, left whole but smashed slightly with side of knife
- 250 g (1/2 lb) pancetta or good bacon, or a mix, chopped
- 1 egg
- 1/2 cup (125ml) sour cream
- 1/3 cup (100ml) grated Parmesan cheese
- Sea salt and pepper to taste
- 2-3 leaves fresh mint leaves
- Zest of 1 lemon
- 1/4 cup (60ml) white wine
- 4-6 asparagus spears, chopped into bite-sized pieces
- 1/2 cup (125ml) peas - fresh or frozen
- Bring a large pot of water to a boil. Add salt and pasta and cook according to package directions (usually 7-9 minutes for el dente paste - tender but firm). Stir well. Meanwhile, heat 1 tablespoon olive oil in a large frying pan. Add smashed garlic and chopped bacon. Leave to brown, stirring every so often.
- Crack egg into a mixing bowl. Add sour cream, Parmesan cheese, sea salt and pepper, mint and lemon zest. Whisk everything together and set aside.
- Add white wine to pan with bacon. Allow to bubble away, stirring. Leave to reduce slightly.
- When pasta has just 1 minute left of cooking time, add asparagus and peas.
- Take bacon off the heat and discard whole cloves garlic.
- Drain pasta and vegetables and tip into the pan with the bacon. Quickly add egg and cheese mixture and toss everything together. Transfer to a serving platter and top with more grated Parmesan, lemon zest and black pepper.