Easy Asparagus Carbonara

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Adapted from Canadian Living Magazine 2004

Serves 4

 

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.