Asparagus penne with mushroom carbonara

FOR this creamy carbonara-style recipe, use asparagus when it is in season. The rest of the year use green beans instead. We know we will have infuriated some Italians with our addition of cream to a national dish, but without the starchy pasta the sauce needs a little help to coat the asparagus — so please forgive us and enjoy this healthy bowl of creamy loveliness.

SERVES 2 Per serving: Calories, 645; carbohydrates, 7g; protein, 30g; fat, 52g; fibre, 4.6g

500g asparagus 100g pancetta, diced, or bacon lardons 175g mushrooms, thinly sliced 1 tbsp extra virgin olive oil 1 medium egg

1 egg yolk 25g Parmesan, finely grated, plus extra to serve 3 tbsp double cream 1 tsp freshly ground black pepper, plus extra to serve

4 tbsp white wine

SNAP the woody ends off the asparagus. Cut the remaining parts on the diagonal into 3cm lengths to resemble penne, and put in a pan of salted boiling water for 3 to 5 minutes, until just tender. Drain and set aside. Fry the pancetta or bacon lardons with the mushrooms, oil and seasoning for about 10 minutes, until lightly browned and crisp. Let the water evaporate and cook until browned. This will take 7 to 10 minutes. Meanwhile, mix the egg, egg yolk, Parmesan, cream and black pepper in a bowl using a fork. Pour the wine into the pan with the pancetta or bacon. Let it bubble and reduce for 2 minutes. Add the asparagus and toss through. Take the pan off the heat and stir in the egg mixture with a wooden spoon quickly. The residual heat will cook the egg through. Serve with a little extra Parmesan and black pepper.