Asparagus Carbonara
Total Time: 30 minutesYield: 4 Servings
Source: Everyday with Rachael Ray, June/July 2009
Category: Pasta
Ingredients
2 whole Eggs2⁄3 cups Parmesan Cheese (grated)
3⁄4 pounds Spaghetti
1 whole Asparagus (bunch, halved lengthwise and cut crosswise into 2-inch pieces)
2 tablespoons Olive Oil
5 whole Bacon Slices (coarsely chopped)
3 cloves Garlic (finely chopped)
1⁄4 cup White Wine
dash Salt
dash Ground Black Pepper
Directions
- In a large bowl, beat together the eggs and cheese. In a large pot of boiling water cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to the egg mixture; toss to coat.
- Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp; stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.