Pasta Carbonara with Asparagus
Danalaila
May 21, 2015
Ingredients
- 3/4 of a box spaghetti ( Dreamfields Healthy Carb Pasta )
- 3 organic eggs beaten
- 3/4 cup fresh grated Parmesan Reggiano
- 4 slices turkey bacon ( I use Oscar Mayer )
- 1 garlic clove grated with cheese grater ( or chopped )
- 1 bunch asparagus top stems chopped / base use potato peeler to shred strands off into ribbons - discard ends
- 2 tablespoons flat leaf parsley chopped
- 1 tablespoons fresh basil chopped
- 1 tablespoons extra virgin olive oil
- salt and pepper
Servings: serving
Units:
Instructions
- In a large sauté pan on medium heat add the turkey bacon slices and cook until it is browned about 5 minutes - take them out chop them and set aside. Then in the same pan add the olive oil, garlic, asparagus stems and strands, and cook on low for about 5 minutes until the asparagus is slightly tender and season with salt and pepper - keep it on low to say warm
- Meanwhile In a large bowl, mix together the room temperature eggs, cheese, and a pinch of salt but a lot of pepper until the mixture is fluffy and set aside
- Then in a large pot of water with a pinch of salt - bring it to a boil and cook the pasta according to the package instructions. Drain and transfer to the bowl with the egg mixture . Toss with the egg and cheese mixture and stir it around fast until the eggs are cooked and the pasta is coated and creamy- its takes about about 2 minutes - add in the turkey bacon, asparagus and fresh herbs and then serve immediately ! If the pasta looks dry just add a little pasta water.
- Tip: some people "temper" the eggs to make sure they don't scramble before adding on the hot pasta - to do that just add a spoonful of the warm pasta water to the egg mixture and stir it around fast before adding in the pasta
Recipe Notes
Share this Recipe
No Reviews
Leave a Reply