Spring is the perfect time to make the most of fresh, seasonal produce, and asparagus is one of the stars of the season. With its delicate flavour and beautiful green colour, it's an easy way to bring a taste of spring to your dinner table. 

This simple asparagus carbonara combines tender pasta, fresh asparagus, crispy streaky bacon and a silky cheese sauce for a meal that's quick enough for a weeknight but impressive enough to share with family and friends. Best of all, it's ready in around 15 minutes, making it ideal for busy evenings. 

Cooking on gas gives you the precise heat control needed for dishes like carbonara, where timing and temperature are key. From bringing your pasta water to a rapid boil to crisping pancetta to perfection, gas cooking helps you achieve great results with confidence.

Asparagus carbonara

Recipe by Jamie Oliver 

Serves: 4 

Prep and cook time: 15 minutes 

Ingredients 

• 300g dried penne pasta 
• 350g asparagus 
• 4 large egg yolks 
• 50g pecorino or parmesan cheese, plus extra for serving 
• 4 rashers streaky bacon 
• Olive oil 
• Freshly ground black pepper 

Method

1. Cook the pasta in a large pot of boiling salted water according to the packet instructions. 
2. Trim the woody ends from the asparagus and cut the stalks into lengths similar to the pasta. 
3. In a bowl, combine the egg yolks with the grated cheese. 
4. Slice the streaky bacon and cook in a large frying pan with a drizzle of olive oil and a generous crack of black pepper until crisp and golden. 
5. Add the asparagus and cook for a few minutes until just tender. 
6. Drain the pasta, reserving some of the cooking water. 
7. Add the pasta to the pan with the pancetta and asparagus, toss together, then remove from the heat. 
8. Stir a little reserved pasta water into the egg and cheese mixture, then pour over the pasta and toss quickly to create a smooth, silky sauce. 
9. Add more cooking water if needed to loosen the sauce, then finish with extra cheese and black pepper to serve.