Have this canned good staple tossed with your favorite pasta.
Serves 4 to 5 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
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.
• 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.
Photography by David Hanson | Food Styling by Sharlene Tan | Props from SM Department Store (board), Stylist’s own (plate)
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