Asparagus Carbonara
( SERVES 4 )

NZ Herald 4/10/2007

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Jennie Milsom

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Grab a bunch of asparagus while it's cheap, plentiful and tastes brilliant. A sprinkling of salt and a drizzle of good olive oil is all it needs to bring out its natural sweetness.

Ingredients

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300 g	Spaghetti
½ tbsp	Olive oil
5 slices	Streaky bacon
1 bunch	Asparagus, halved, then sliced lengthways
1	Lemon, juiced, or substitute a cup of white wine
4 tbsp	Creme fraiche
½ cup	Parmesan cheese, or use mature cheddar, finely grated
1 handful	Fresh parsley

Directions

Cook the spaghetti in a large pan of boiling, salted water according to packet instructions. Meanwhile, heat the oil in a frying pan.
Add the bacon and fry for 2-3 minutes until starting to crisp up.
Add the asparagus and fry over a high heat for 1-2 minutes until just starting to soften and colour.
Squeeze in the lemon or wine and bubble for 30 seconds. Add the creme fraiche and cheese, season with freshly ground black pepper and cook for 1 minute until hot.
Drain the pasta, tip back into the pan and toss through the asparagus sauce. Scatter over the parsley and serve.