Asparagus Carbonara
Beth Kawaja
ingredients
- 2 large eggs
- 2/3 cup grated parmesan cheese
- 3/4 pound spaghetti
- 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
- 2 tbs olive oil
- 5 slices bacon, coursely chopped
- 3 cloves garlic, finely chopped
- 1/4 cup dry white wine
- salt and pepper
directions
- 1
In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted 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.
Source: Beth Kawaja
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