Serves 4 to 5

Prep time 5 minutes + 10 minutes (pasta preparation)

Cook Time 12 minutes

Ingredients

• 3 tablespoon oil
• 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
• ¼ cup cream
• 3 pieces blanched asparagus

Method

1. Sauté onions in oil until soft. Add tomatoes and cook for 3 minutes.
2. Add corned beef and cook well
3. Reserve ¼ of corned beef mixture in a bowl for a 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 mixture. The heat from the pasta will cook the egg.
5. Top the reserved corned beef mixture with asparagus tips before serving

Tip: To save some time, cook the asparagus and the pasta together. Add washed asparagus to the pasta in the last two minutes of cooking.