This Rachael Ray recipe for Asparagus Carbonara has earned a permanent spot in my recipe repertoire for the following reasons:
1. Bacon.
2. This is a good asparagus recipe for people who don't like asparagus.
3. It elicited a round of praise from friends when it made an appearance in my spring meal prep last year.
4. The eggs make it so yummycreamy while the bacon/white wine addition add a salty/tangy element.
5. Bacon.
INGREDIENTS:
2 large eggs
2/3 cup grated parmesan cheese
3/4 lb spaghetti
1 bunch asparagus, halved lengthwise, & cut crosswise into 2-inch pieces*
2 Tbsp extra virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
salt & pepper
* You do not HAVE to cut the asparagus lengthwise, if you want to save some time. But if you're serving this dish to someone who is skeptical of the whole asparagus business, I recommend halving them--the thin strips will be a better introduction to their deliciousness.
DIRECTIONS:
1. In a large bowl, beat together eggs & cheese. Set aside.
2. Boil water, add salt, & cook spaghetti according to package directions (ab 9 mins); add the asparagus during the last minute of cooking. Drain, reserving 1/2 cup cooking water.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add bacon & cook until crisp; stir in the garlic. Add the wine, & cook until slightly reduced, about 1 min.
4. After draining, add the hot pasta to the egg mixture; toss to coat. Then, stir the bacon mixture into the pasta, adding pasta water to moisten if necessary. Season with salt & pepper.
1. Bacon.
2. This is a good asparagus recipe for people who don't like asparagus.
3. It elicited a round of praise from friends when it made an appearance in my spring meal prep last year.
4. The eggs make it so yummycreamy while the bacon/white wine addition add a salty/tangy element.
5. Bacon.
INGREDIENTS:
2 large eggs
2/3 cup grated parmesan cheese
3/4 lb spaghetti
1 bunch asparagus, halved lengthwise, & cut crosswise into 2-inch pieces*
2 Tbsp extra virgin olive oil
5 slices bacon, coarsely chopped
3 cloves garlic, finely chopped
1/4 cup dry white wine
salt & pepper
* You do not HAVE to cut the asparagus lengthwise, if you want to save some time. But if you're serving this dish to someone who is skeptical of the whole asparagus business, I recommend halving them--the thin strips will be a better introduction to their deliciousness.
DIRECTIONS:
1. In a large bowl, beat together eggs & cheese. Set aside.
2. Boil water, add salt, & cook spaghetti according to package directions (ab 9 mins); add the asparagus during the last minute of cooking. Drain, reserving 1/2 cup cooking water.
3. Meanwhile, heat olive oil in a large skillet over medium heat. Add bacon & cook until crisp; stir in the garlic. Add the wine, & cook until slightly reduced, about 1 min.
4. After draining, add the hot pasta to the egg mixture; toss to coat. Then, stir the bacon mixture into the pasta, adding pasta water to moisten if necessary. Season with salt & pepper.
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