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Spring Carbonara Recipe

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This recipe for Spring Carbonara is from Judy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz uncooked whole wheat linguine
4 center cut bacon slices, chopped
1 1/2 cups finely chopped asparagus
1 garlic clove, sliced
3 large egg yolks
3/4 tsp kosher salt
3/4 tsp black pepper
1 oz parmesan cheese, finely grated ( about 2/3 cup) divided
2 tbsp olive oil
1 1/2 cup frozen green peas, thawed
Directions:
Directions:
Cook pasta according to directions, omitting salt and fat. Drain in colander, reserving 3/4 cup cooking liquid.

While pasta cooks, add bacon to large skillet over low, cook until crisp. Transfer bacon to paper towel.
Add asparagus and garlic to drippings in skillet, cook stirring often, until beginning to brown about 3 minutes. Transfer to plate with bacon and remove skillet.

Whisk together egg yolks, salt pepper and 2 tbsp parmesan in a medium bowl.

Add oil, drained pasta 1/4 cup reserved cooking liquid, and egg mixture to skillet and toss to coat, Heat skillet over medium, and cook stirring constantly until sauce has thickened slightly about 1 minute. Add reserved bacon asparagus, garlic, peas and other 1/4 cup reserved cooking liquid to skillet and toss gently to combine.

Cook until heated through about 1 more minute. if necessary stir in up to 1/4 cup more reserved cooking liquid to reach desired consistency. Serve topped with remaining parmesan.
Number Of Servings:
Number Of Servings:
4

 

 

 

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