Pasta Carbonara with Asparagus
Ingredients
The pasta and vegetables
-
¾
pound
short pasta (such as campanelle or orecchiette)
-
¾
pound
asparagus (ends trimmed)
-
4
pieces
leeks (white and light-green parts only) or spring onions
The sauce
-
2
large
eggs
-
½
ounce
Parmesan (grated, plus more for serving)
-
1
tablespoon
finely grated lemon zest
-
1
tablespoon
lemon juice
-
½
cup
fresh parsley leaves (optional)
The flavorings
-
6
slices
bacon (cut crosswise into 1-inch pieces)
-
kosher salt
-
ground pepper
Instructions
- 1. Boil a large pot of salted water.
- 2. Cook bacon in a skillet over medium heat until crisp, then drain on paper towels.
- 3. Pour off excess fat from the skillet, leaving 2 tablespoons.
- 4. Add leeks to the skillet, season with salt and pepper, and cook until golden brown.
- 5. Cook the pasta according to package instructions, adding asparagus in the last three minutes.
- 6. Reserve ¼ cup of pasta cooking liquid before draining.
- 7. In a bowl, whisk together eggs, Parmesan, lemon zest, and juice, then mix in reserved pasta water.
- 8. Combine drained pasta and asparagus with the egg mixture, bacon, leeks, and parsley, then season and serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
25g
Total protein
15g
Sodium
600mg
Cholesterol
200mg
You might also like