Asparagus Carbonara

I found this recipe in "Everyday with Rachel Ray" magazine. It is very quick, easy and yummy!

2 large eggs

2/3 cup grated Parmesan cheese

3/4 pound spaghetti

1 bunch asparagus, halved lengthwise,

and cut crosswise into 2-inch pieces

2 T. extra-virgin olive oil

5 slices bacon, coarsely chopped

3 cloves garlic, finely chopped

1/4 cup dry white wine

salt and pepper

• 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 the egg mixture; toss to coat.


• 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.

Serves 4 prep: 15 min cook: 15 min