Did you ever think you would be eating bacon and eggs with spaghetti? Carbonara means with bacon in a light egg sauce. So today we have an entree that includes both bacon and eggs. Paired up with spaghetti, this is a simple peasant-type meal; add asparagus for its added nutritional value, green color of spring (you can tell I’m waiting here), and textural crunch. What results is a dish that is so well balanced with flavor, texture and “dish appeal” that you’ll want to taste it right off this page if you could.
You probably have all the ingredients in your pantry to make this meal, except the asparagus. If they are available where you live, I urge you not to waste any time in getting some and making this delectable dish. You won’t be sorry.
SPAGHETTI CARBONARA WITH ASPARAGUS
Yield: Makes 4 servings
- 2 large eggs
- 2/3 cup grated Parmesan cheese
- 3/4 pound spaghetti
- 1 bunch asparagus, , ends trimmed, and cut 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
- 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 2 minutes of cooking.
2. Drain the pasta, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to the egg mixture; toss to coat.
3. 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.
Serve with more grated cheese at the table to sprinkle on top. A tossed green salad completes this meal.
SOURCE: Everyday with Rachael Ray