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Asparagus Carbonara

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Asparagus Carbonara



Ingredients :

  • 1 (8 ounce) package spaghetti
  • 4 slices center-cut bacon
  • chopped into 1/2-inch slices
  • 1 ½ cups thin asparagus
  • cut into 1 1/2-inch lengths
  • 1 large clove garlic
  • minced
  • ½ cup finely grated Parmesan cheese
  • divided
  • 3 egg yolks
  • at room temperature
  • ½ cup plain fat-free Greek yogurt
  • salt and freshly ground black pepper
  • 2 tablespoons fat free half-and-half
  • ¼ cup freshly chopped parsley
  • Methods :

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