Name: Asparagus Carbonara
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Spaghetti - 1 (8 ounce) package; Center-cut bacon, chopped into 1/2-inch slices - 4 slices; Thin asparagus, cut into 1 1/2-inch lengths - 1 ½ cups; Garlic, minced - 1 large clove; Finely grated Parmesan cheese, divided - ½ cup; Egg yolks, at room temperature - 3; Plain fat-free Greek yogurt - ½ cup; Salt and freshly ground black pepper - ½ cup; Fat free half-and-half - 2 tablespoons; Freshly chopped parsley - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Asparagus Carbonara

1. Spaghetti - 1 (8 ounce) package

2. Center-cut bacon, chopped into 1/2-inch slices - 4 slices

3. Thin asparagus, cut into 1 1/2-inch lengths - 1 ½ cups

4. Garlic, minced - 1 large clove

5. Finely grated Parmesan cheese, divided - ½ cup

6. Egg yolks, at room temperature - 3

7. Plain fat-free Greek yogurt - ½ cup

8. Salt and freshly ground black pepper - ½ cup

9. Fat free half-and-half - 2 tablespoons

10. Freshly chopped parsley - ¼ cup

How to cook deliciously - Asparagus Carbonara

1. Stage

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

2. Stage

Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.

3. Stage

Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.

4. Stage

Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.

5. Stage

Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.

6. Stage

Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.