Total Time:35 minutes; 30 minutes active
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 saute 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 saute 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