cropped spaghetti

Spaghetti Cabonarra with LeaderBrand asparagus

Serves 4-6


Trim the woody end from the LeaderBrand Asparagus. Use a sharp knife or potato peeler to thinly slice the spears. Bring a pot of water to the boil. Quickly blanch the Leaderband Asparagus for 20 seconds in the hot water, then refresh in ice cold water. Set aside.

Bring a large pot of water to the boil. Season well with salt. Add the dried spaghetti and cook for 12 minutes until tender to the bite. Drain well.

Heat a large saute pan with a little olive oil and butter. Fry the onion for 2-3 minutes until tender, but not brown on a low heat. Add the garlic and cook for further 2 minutes. Add the spaghetti pasta to this and heat through tossing the onion and pasta together. When hot, pour over the beaten eggs and half of the cheese, and toss through until well combined.  Season to taste with salt and freshly ground black pepper. 

Finally toss through the asparagus slices and chopped parsley. Sprinkle over lemon juice, before serving and Garnish with plenty of extra cheese and fresh herbs.

Serve hot in individual bowls, or in one large bowl for family meal time. 


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