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Linguine with asparagus & egg

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Recipe Ingredients

  • 120g cubed pancetta or bacon
  • 1 medium shallot, chopped
  • salt
  • 340g linguine
  • 1 bunch asparagus, trimmed and halved lengthwise
  • 1 tbsp olive oil
  • 4 large eggs
  • 1/2 cup finely grated Parmesan, plus more for topping
  • freshly ground black pepper

Recipe Directions

  1. Heat a large covered pot of salted water to boiling on high.
  2. Meanwhile, heat pancetta or bacon in a 30cm nonstick frying pan on medium-high. Cook for 5 minutes or until crisp, stirring occasionally. Add shallot and 1/4 teaspoon salt; cook for 3 minutes or until softened. With a spatula, transfer mixture to a large heatproof bowl. Wipe out frying pan; set aside.
  3. In boiling water, cook pasta according to instructions on packet; 4 minutes before it’s finished cooking, add asparagus.
  4. Meanwhile, add oil to the same frying pan and heat on medium. Crack eggs into individual cups or small bowls. Slide eggs into frying pan and cook for 1 minute or until whites set around edges. Cover frying pan; cook for 2 or 3 minutes longer or until whites are completely set. With a slotted spoon, transfer to paper towels.
  5. Reserve 2 tablespoons pasta cooking water. Drain pasta and asparagus, and add to bowl with pancetta. Add Parmesan and cooking water; toss to combine. Divide among 4 bowls. Top each with 1 egg, freshly ground pepper and more Parmesan, if desired.


Each serving  (using pancetta) About 2 400kJ, 27g protein, 68g carbohydrate, 21g total fat (8g saturated), 4g fibre, 215mg cholesterol, 995mg sodium.

Each Serving:

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