2 x 300g packets fresh basil & cracked black pepper pappardelle
3 egg yolks
¾ cup thickened cream
1 bunch asparagus, trimmed
8 slices pancetta or prosciutto, torn into pieces
Bring a large saucepan of water to the boil and cook pasta according to packet directions. Drain, reserving ½ cup of the cooking liquid and set aside. Combine egg yolks and cream in a jug. Season to taste and set aside.
Meanwhile, slice the top 4cm of the asparagus heads off and set aside. Thinly sliced the remaining stalks on the diagonal. Heat 1 tablespoon olive oil in a large frying pan over high heat. Add the asparagus and cook for 2 min or until just tender. Transfer to a plate and set aside.
Add the prosciutto to the pan and cook for 1-2 min or until lightly golden. Add the pasta, return asparagus and add the reserved cooking liquid. Stir well to combine then stir in the cream mixture. Remove immediately from heat and stir gently for 1-2 min or until egg cooks but does not scramble. Garnish with parmesan cheese.