| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, June/July 2009 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Everyday with Rachael Ray, June/July 2009 |
| Prep time | 30 minutes |
| 2 | Eggs | |
| 2⁄3 | Cup | Parmesan Cheese (grated) |
| 3⁄4 | Pound | Spaghetti |
| 1 | Asparagus (bunch, halved lengthwise and cut crosswise into 2-inch pieces) | |
| 2 | Tablespoon | Olive Oil |
| 5 | Bacon Slices (coarsely chopped) | |
| 3 | Clove | Garlic (finely chopped) |
| 1⁄4 | Cup | White Wine |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.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.
2.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.