Recipe Information Total Time: 35 minutes; 30 minutes active Servings: 4
The classic carbonara relies on a small amount of cured pork to flavor a whole pot of pasta. The trick is to have your eggs and milk at room temperature, and add very hot, just-cooked spaghetti to the mixture, so that the eggs cook just enough to coat the pasta without curdling. In this spring-time version, asparagus and slivered carrots add some seasonal color to the rich and creamy dish.
3 slices bacon, chopped in ¼-inch pieces
1 pound spaghetti
1 bunch asparagus, cut into 1-inch lengths
1 medium carrot, julienned
5 large eggs
2 tablespoons whole milk
1/2 teaspoon salt
1/2 cup parmesan cheese
Freshly ground black pepper
Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Reserve the pan with the rendered fat for cooking the vegetables.
Bring a pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions, about 10 minutes, or until al dente.
While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the asparagus and carrot, and sauté for about 5 minutes. Remove from heat and keep warm.
In a large bowl, whisk together the eggs, milk and salt. Have the egg mixture, vegetables and bacon ready to toss with hot pasta.
Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and parmesan on top of the pasta and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the asparagus and bacon and continue tossing to incorporate them. Season with pepper to taste.
Serve with an arugula salad with a lemony vinaigrette to offset the richness.
280 calories, 14 g. fat, 280 mg. cholesterol, 1100 mg. sodium, 19 g. carbohydrate, 4 g. fiber, 19 g. protein