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Easy Asparagus Carbonara
Adapted from Canadian Living Magazine 2004
3/4 lb pasta, spaghetti is traditional
2 Tbsp olive oil
4 slices bacon, chopped
1 onion, chopped
1 Tbsp minced garlic
1½ lb trimmed, chopped asparagus
3 eggs, lightly beaten
1 cup shredded sharp cheese (parmesan, old cheddar or asiago)
1 tsp black pepper
In a large pot of boiling, salted water, cook pasta until just cooked, 8-10 minutes.
Meanwhile heat olive oil and bacon in a medium saucepan and cook until bacon is soft and beginning to crisp.
Add onions, garlic and asparagus and cook until onions are soft.
In a small bowl combine eggs, cheese and pepper.
When pasta is cooked, drain completely, reserving ½ cup of the cooking liquid.
Return the pasta to the pot and stir in the bacon-asparagus mixture.
Stir in the egg mixture and a little of the hot cooking liquid.
Place the pot on the warm burner and stir the mixture until the eggs begin to set-BARELY.
Serve with a bowl of extra cheese on the side.