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| General Category : Main Course |
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| Food Group : Meat-Pork, Eggs, Vegetables, Pasta, Cheese/Other Dairy |
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| Preparation Method : Skillet |
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| The classic combo of thinly sliced asparagus and eggs shines in this simple home-style pasta. |
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Ingredients
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1 lb (500 g) asparagus, trimmed |
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4 eggs |
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3/4 cup (175 mL) grated Parmesan cheese |
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1/4 cup (60 mL) chopped parsley |
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1 tsp (5 mL) salt |
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1/4 tsp (1 mL) black pepper |
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1 lb (500 g) spaghetti |
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3 tbsp (45 mL) extra-virgin olive oil |
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2 cloves garlic, minced |
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3/4 cup (175 mL) diced pancetta or bacon (4 oz/125 g) |
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Preparation
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Thinly slice asparagus on diagonal. In bowl, beat together eggs, cheese, parsley, salt and pepper. Set aside. In large pot of boiling salted water, cook spaghetti until al dente. Reserving 1/3 cup/75 mL of the water, drain. Return spaghetti and reserved water to pot.
Meanwhile, in large skillet, heat oil over medium heat; fry garlic until fragrant, about 30 seconds. Add pancetta; fry for 2 minutes. Increase heat to medium-high and add asparagus; cook, stirring occasionally and adding a little of the spaghetti water to moisten, until tender, about 5 minutes. Scrape over spaghetti; mix well. Turn off heat. Stir egg mixture into spaghetti mixture until sauce coats spaghetti, 30 to 60 seconds.
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More Information
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Nutritional information
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| Per each of 6 servings: about 542 cal, 22 g pro, 24 g total fat (9 g sat. fat), 60 g carb, 5 g fibre, 148 mg chol, 960 mg sodium. % RDI: 17% calcium, 29% iron, 14% vit A, 12% vit C, 115% folate. |
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Source
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Homemakers Magazine: May 2007
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