Creamy Corned Beef Linguine with Asparagus

Creamy Corned Beef Linguine with Asparagus

Have this canned good staple tossed with your favorite pasta.


Prep Time: 5 minutes + 10 minutes (pasta preparation)   
Cooking Time: 12 minutes 

• 1 large onion, chopped
• 2 medium-sized tomatoes, chopped
• 1 large can corned beef
• 500 grams cooked linguine
• salt and pepper to taste
• 2 egg yolks, beaten
• 1/4 cup cream
• 3 pieces blanched asparagus

Preparation:

1.  Sauté onions in oil until soft. Add tomatoes and cook for 3 minutes.

2.  Add corned beef and cook well.

3.  Reserve 1/4 of corned beef mixture in a bowl for use as topping and toss in cooked pasta to the remaining meat in the pan. Season with salt and pepper to taste.

4.  Combine beaten egg yolks and cream in a bowl. Turn off heat and pour in mixture into the pasta. Toss immediately and thoroughly after adding the mixture. You should achieve a creamy consistency, not a scrambled egg texture. The heat from the pasta will cook the egg.

5.  Top with reserved corned beef mixture and asparagus tips before serving.

Tips:

•  To save time, cook the asparagus and pasta together. Add washed asparagus to the pasta in the last 2 minutes of cooking.
•  Not a fan of cream? Follow the above recipe until step 2 then add 1/2 cup crushed tomatoes in can, and season with salt and pepper to taste. Toss in cooked spaghetti and transfer to a serving dish. Top with more corned beef mixture and shaved Parmesan cheese.