Linguini Carbonara with green asparagus (Italian-inspired)

Ingredients for 2 servings:

• 250 g pasta (e.g. linguine)
• salt water
• 500 g asparagus, green
• 2 eggs, fresh
• 50 g Parmesan, freshly grated
• ¼ bunch parsley, flat, chopped
• 1 garlic clove(s)
• 2 slices of Parma ham or Serrano ham
• 1 tsp olive oil
• 75 ml condensed milk
• Salt and pepper, black

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

without cream, still creamy and delicious, suitable for WW

Bring the salted water to a boil for the linguine. Snap off the ends of the green asparagus, trim the tips, and cut the rest diagonally into approximately 2 cm long pieces and set aside. Cut the Parma ham into strips, peel the garlic clove, and fry them together in a pan with hot oil, stirring vigorously. Remove the ham. Add the asparagus to the pan with the garlic and cook for about 3 minutes. Add the condensed milk and cook with the lid closed until the asparagus is tender or firm to the bite. In the meantime, add the linguine to the salted water and cook until tender. Beat the eggs in a bowl, finely grate the Parmesan cheese, and stir into the eggs along with the chopped parsley. Season generously with salt and pepper. Add the ham and cooked linguine to the pan with the asparagus. Pour the linguine either directly from the pan or into a sieve, reserving some of the cooking water, and bring back to the boil. Remove the pan from the heat and quickly stir in the egg and Parmesan mixture, adding a little pasta water if necessary. Do not heat further, or the eggs will curdle! Arrange on plates and serve. If desired, sprinkle with grated Parmesan cheese.