It's a Keeper: Asparagus Carbonara

Now that Spring is springing, there's tons of yummy (and often on sale) asparagus in the grocery store that is calling my name!  This recipe for Asparagus Carbonara was done in Rach's magazine awhile ago, but I set it aside as a must try becuase (a) carbonara is my ultimate comfort food and (b) I love asparagus.  Combine the two and you have a heck of a winner here, people.

In addition to the yummy flavor, an added bonus of this meal is that it is cheap!  It was included in the recipes under $10 feature of the magazine.  I took the easy way out when it came to sides and served it with premade garlic bread and a bagged Caesar Salad.  I also used whole wheat pasta to up the protein in the absence of any meat in this recipe (perfect for Lent) and to up the fiber, too. 

This one ended up being about a 30 minute meal for me.  Here's the recipe with my comments in brackets:

Ingredients:


2 large eggs
2/3 cup grated Parmesan cheese [I think it's important to use the real thing - parmigiano reggiano.]
3/4 pound spaghetti [I used whole wheat]
1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
2 tablespoons extra-virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
Salt and pepper

Directions:

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 egg mixture; toss to coat.

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.

3 comments:

  1. Asparagus carbonara sounds delicious, thanks for posting I can't wait to try it out!

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  2. I was lucky enough to find this recipe in Racheal Rays magazine. I had prepared it a few times with rave reviews then lost the recipe. Thanks for posting it. I added red pepper flakes and fresh parsley when tossing the pasta.Yum
    Anita

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  3. I love asparagus AND carbonara - this looks like a real winner!

    ReplyDelete

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