Asparagus Carbonara
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Description
When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara.
Ingredients
- 1 (8 ounce) package spaghetti
- 4 slices center-cut bacon, chopped into 1/2-inch slices
- 1 ½ cups thin asparagus, cut into 1 1/2-inch lengths
- 1 large clove garlic, minced
- ½ cup finely grated Parmesan cheese, divided
- 3 egg yolks, at room temperature
- ½ cup plain fat-free Greek yogurt
- salt and freshly ground black pepper
- 2 tablespoons fat free half-and-half
- ¼ cup freshly chopped parsley
Directions
- 1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- 2. Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
- 3. Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
- 4. Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
- 5. Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
- 6. Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.
Nutrition Facts
serving: 4 servings
calories: 371.9 kcal
carbohydrates: 47.2 g
protein: 20.4 g
saturated fat: 4.4 g
cholesterol: 172.7 mg
sodium: 433.6 mg
fiber: 3 g
sugar: 4.1 g
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