Springtime Carbonara

  • 8 ounces uncooked fettuccine
  • 4 center-cut bacon slices, chopped
  • 1 ½ cups chopped asparagus
  • 1 garlic clove, thinly sliced
  • 3 large egg yolks
  • ¾ teaspoon kosher salt
  • ¾ teaspoon black pepper
  • 1 ounce Parmesan cheese, finely grated - divided
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups frozen green peas, thawed

Cook the pasta according to the package instructions. Drain in a colander over a bowl, reserving about a cup of the pasta cooking liquid. Do not rinse the pasta!

While the pasta cooks, add the bacon to a large skillet over medium-low; cook until crisp, stirring occasionally, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Add the asparagus and garlic to the bacon drippings in the skillet; cook, stirring often, about 3 minutes until just beginning to brown at the edges. Using a slotted spoon, transfer the asparagus and garlic to the plate with the cooked bacon. Remove the skillet from the heat.

Whisk together the egg yolks, salt, pepper, and 2 tablespoons of the Parmesan cheese in a medium bowl.

Add the oil, drained pasta, ¼ cup of the reserved cooking liquid, and the egg mixture to the skillet; toss to coat. Heat the skillet over medium heat, and cook, stirring constantly, until the sauce has thickened slightly, about 1 minute. Add the reserved bacon, asparagus, garlic, peas, and another ¼ cup of the reserved cooking liquid to the skillet; toss gently to combine. Cook until the pasta is heated through, about 1 more minute. If necessary, stir in more of the reserved cooking liquid to reach the desired consistency. Serve the pasta topped with the remaining grated Parmesan.

  • Yields: 4 servings
  • Preparation Time: 20 minutes

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