Spaghetti Carbonara with Asparagus

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By: The Homemakers Test Kitchen

The classic combo of thinly sliced asparagus and eggs shines in this simple home-style pasta.

Ingredients

1 lb (500 g) asparagus, trimmed

4 eggs

3/4 cups (175 mL) grated Parmesan cheese

1/4 cup (60 mL) chopped parsley

1 tsp (5 mL) salt

1/4 tsp (1 mL) black pepper

1 lb (500 g) spaghetti

3 tbsp (45 mL) extra-virgin olive oil

2 cloves garlic, minced

3/4 cups (175 mL) diced pancetta or bacon (4 oz/125 g)

Preparation

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.

Makes 4 to 6 servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	542
Protein	22 g
Fat (total)	24 g
Sat. Fat	9 g
Carbohydrate	60 g
Fibre	5 g
Cholesterol	148 mg
Sodium	960 mg
Calcium	17 % RDI
Iron	29 % RDI
Vitamin A	14 % RDI
Vitamin C	12 % RDI
Folate	115 % RDI

Also in this menu:

5 fast pasta recipes

Source

Homemakers Magazine: May 2007

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