Enjoy this lighter, quick and easier version of carbonara.
|300 g||spaghetti — or linguine, tagliatelle or other thin pasta|
|150 g||asparagus — cut into thirds|
|salt, black pepper|
|45 ml||olive oil — avocado oil|
|3||eggs — well-beaten|
|2 handfuls||baby spinach — coarsely torn|
|fresh basil leaves — coarsely torn|
|80 ml||pecorino cheese — or white cheddar, grated|
Bring a large saucepan of water and a pinch of salt to the boil.
Boil pasta for about 10-15 minutes or until nearly cooked and then add asparagus. Boil for another minute or two until cooked (al dente).
Drain pasta and asparagus in a colander but keep a few tablespoons of the water from the saucepan. Return pasta to the saucepan and stir in some lemon juice and the oil.
Turn the stove to its lowest setting, season eggs and stir into the pasta. The eggs will cook and start to bind the pasta slightly.
Stir in the spinach and herbs immediately then season to taste. Serve straight away with cheese and a glug of oil.
Use a variety of veggies of your choice: broccoli, peas and fine green beans can also work well. Mint is delicious with the peas – serve it at the table so everyone can add mint for themselves.
Lemon-flavoured avocado oil will be lovely with this pasta dish.