Monday, June 27, 2011

Asparagus Carbonara

It had been a long time since I had spaghetti carbonara.  When I saw this recipe and the reviews, I figured it was about time I gave it another shot.  I am grateful I did.  This is bacony, and garlicy...two adjectives that win me over every time!  I loved the addition of the asparagus.  That is what regular carbonara is missing!  Again, another great recipe from Rachael Ray :)  It is a quick fix and great for a summertime dinner.

Asparagus Carbonara
From:  Rachael Ray

* 2 large eggs
* 2/3 cup grated Parmesan cheese
* 3/4 pound spaghetti (I used gluten-free)
* 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces
* 2 tablespoons extra-virgin olive oil
* 5 slices bacon, coarsely chopped
* 3 cloves garlic, finely chopped
* 1/4 cup dry white wine (or chicken broth)
* Salt and pepper

1. In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to egg mixture; toss to coat.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp, stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten; season with salt and pepper.

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