Life’s simple pleasures are the driving force for getting through each day with a smile on my face. Food, wine, music, friends, jokes, laughter, a good book, some occasional trashy TV, all contribute towards a day I brand a success, and one that makes me want to repeat the experience when I fall out of bed the next morning.
Some days need more than this, whether you’ve had a grim day at the office, are entertaining friends or simply require a dash of some decadence in your life, some extras are called for. When I have had a bad day I comfort shop and I comfort eat. The two are inextricably linked. I buy things that give me comfort: good food, new sheets, nice wine, something nice to wear. I am nice to myself, when for whatever reason, I feel the world is rejecting me or treating me with disdain. Bah!
This particular occasion I was in fine fettle and entertaining a good friend who happens to be a vegetarian, so no need to picture me with a cloud over my head and chocolate stains all around my mouth with a bag of crisps on my hand, running to the nearest department store with a bunch of notes in my hand. Dramatic, yes, but you’ll get used to that! I wanted to make something quick that was full of flavour and indulgent, allowing me plenty of time to catch up, drink wine and still produce a meal that I would enjoy and be proud to share.
I also had a box of goodies to explore, truffle goodies from Savitar in Italy, the most decadent box I’ve ever had in my cupboard containing a range of superb products, including, for this dish, truffle pecorino (ewe’s milk cheese). I am a big fan of traditional dishes, and generally don’t like to mess with them. I stick faithfully to Marcella Hazan’s recipe for carbonara, it’s a lovely thing, but there are some twists on this that work, and one involves asparagus. I would often have asparagus and pancetta in this, but for this evening, meat was murder and I was temporarily veggie, so to spruce it up I used truffle pecorino in the place of the usual parmesan and pecorino mix.
This worked so well. The truffle was sublime and decadent but complimented the asparagus, which fresh and in season was full flavoured. The sauce was light and creamy and licked the linguine without being cloying. I’ll be making this again, although if for me and not vegetatians, I will include pancetta.
I put this together quite intuitively as I have made carbonara or versions many times. I cooked enough linguine for 3 people, about two thirds of a pack. Spaghetti is traditional for this dish, but linguine is a reasonable substitute should you have none, which was the case for me. As it was cooking, I snapped the woody tips from the end of some delicious English asparagus, and boiled thm for a couple of minutes until approaching tender. Place in a bowl of iced water or run under the cold tap to arrest the cooking process. I chopped these so that the stems were in centimetre chunks with the tips at full length.
The next step requires a little prep. I use one egg yolk per person from a large free range organic egg. Beat them with approx. 3 generous tablespoons of the truffle pecorino and one tablespoon of freshly grated pamesan cheese, season and leave to the side. Lightly mash a clover of garlic and fry until golden in some olive oil over a medium high heat. Remove the garlic, add the chopped asparagus and about half a glass of dry white wine. Fry off the alcohol, reducing the volume a little as you do.
When the pasta is cooked, toss in the egg and cheese mixture, and add the asparagus. Serve immediately with some freshly grated pamesan or for extra decadence a mixture of truffle pecorino and parmesan. Enjoy with a fine glass of wine and some good chatter.