(Serves 6-8)

A fresh, smoky twist on the Italian classic. Creamy carbonara gets a seasonal upgrade with asparagus and a bold hit of flavour from our Smokey Tomatina blend. Quick, easy, and packed with flavour—perfect for a midweek dinner that feels just a little bit fancy.

Ingredients

350g penne
16 stems asparagus
80g butter
2 dessertspoon olive oil
2-3 teaspoons Smokey Tomatina
4 egg yolks, beaten
1 tablespoon torn basil, parsley or mint leaves
3 slices prosciutto, sliced
1 dessertspoon grated lemon or lime zest
150g (1 1/2 cups) freshly grated parmesan cheese

Method

Bring a large saucepan of salted water to boil, add pasta and cook until al dente.

Meanwhile, snap woody ends off asparagus stems and slice into 2.5cm pieces – set aside the asparagus tips.

Drop stems into a second saucepan of boiling water and cook for 2 minutes then add tips.

Cook a for a further 2 minutes and drain well.

Heat butter in large frying pan, add asparagus stems and tips and sauté for 1 minute
Drain pasta and return to hot saucepan.

Add asparagus with butter, Smokey Tomatina, well beaten egg yolks, herbs, prosciutto, lime or lemon zest and about a third of parmesan.

Immediately toss well to combine all ingredients.

Serve hot with remaining parmesan.