Jamie Oliver has shared his recipe for a quick and easy carbonara and it has an unusual yet delicious addition. This classic Italian dish has rich flavors and simple ingredients and has become a favourite for many. One element which makes the dish so appealing is how easy it is to make.

On his website, it says: “I never get bored cooking this dish – it comes together so effortlessly. I just love the contrast between the dark peppery pancetta and delicate asparagus, all coated in the silky egg and cheese sauce.”

With its creamy sauce, savory chicken, and perfectly cooked pasta, it’s a meal that’s both indulgent and satisfying.

Jamie says adding asparagus is the key to his recipe which isn’t typically a vegetable people often go to when making this dish.

To serve four, you will need:

• 300g dried penne

• 350g asparagus

• Four large free-range eggs

• 50g pecorino or Parmesan, plus extra to serve

• Four rashers of higher-welfare smoked pancetta or streaky bacon

First, start by cooking the pasta in a pan of salted water.

While this is cooking, you should begin to prepare your asparagus by slicing it lengthways and snapping woody ends off.

Next, separate the eggs and put the yolks into a bowl and then grate the cheese and mix together.

Your next step is to slice the pancetta and place into a frying pan with a tablespoon of olive oil. Cook this for four minutes or until golden and crisp.

Next, add the asparagus to the pancetta for around three minutes before draining your pasta and pouring it into the pancetta pan - make sure everything is mixed together.

After this, you should pour the egg mixture over the pasta. To serve, finish with a pinch of pepper and an extra grating of cheese.

This simple recipe could make a perfect weeknight meal that’s both delicious and easy to make.