Ingredients

• 500g/1lb 2oz fettuccine
• 2 tbsp vegetable oil
• 300g/11oz smoked bacon or pancetta
• cut into batons
• 1 tsp freshly ground black pepper
• 12 spears asparagus
• blanched
• 3 large free-range eggs
• 1 tbsp olive oil
• 110g/4oz parmesan
• freshly grated
• plus extra
• to serve
• handful fresh parsley
• chopped

Directions

• Bring a large pan of water to the boil. Add the fettuccine and cook according to packet instructions.
• While the pasta is cooking
• heat a large frying pan over a high heat and add the vegetable oil. Add the bacon and fry for 3-4 minutes
• until golden-brown. Season with freshly ground black pepper.
• Cut the asparagus into 3cm/1in pieces and add to the pan with the bacon. Cook for 1-2 minutes
• just to warm through.
• Break the eggs into a bowl and break the yolks with a fork.
• Drain the cooked pasta and return to the pan it was cooked in. Retain a splash of the water the pasta was cooked in.
• Add the bacon and asparagus mixture
• including any cooking oils from the pan. Toss well to combine over a low heat. Cook for one minute
• then add the egg
• parmesan and the reserved cooking water and cook for 30 seconds to one minute
• stirring constantly
• until the egg is just cooked.
• Add the chopped parsley and spoon equal portions into six bowls. Grate over a little extra parmesan and serve.