SPRING CARBONARA

SPRING CARBONARA

Crispy bacon, fresh asparagus and peas entwined in tender spaghetti coated in a luscious creamy parmesan egg sauce then finished with some bright chives. A delicious and wholesome restaurant style meal made easy and filled with veggies.

INGREDIENTS – serves 2

1/2 16 oz box of spaghetti or your favorite pasta shape

3-4 bacon slices
1 asparagus bundle, 1″ chop
1/2c frozen peas
2 eggs
1/2c parmesan
1/4c pasta water
2-3T chives, chopped

INSTRUCTIONS

Bring a pot of salted water to boil, cook pasta until al dente, reserving 1/4c of the pasta water.

While the pasta is cooking, whisk eggs together in a small bowl until uniform then stir in the parmesan. Next, cook the bacon slices. Set aside on a paper towel and reserve about 2T of the bacon fat. If you don’t have 2T just add that much butter or olive oil. Cook asparagus in the fat for 2-3 minutes with a small pinch of salt and pepper then add the peas, stir to defrost. Toss in the pasta, stir it around until the pasta is coated then remove from heat and dump into a separate bowl. Pour in hot pasta water and egg mixture. Immediately toss repeatedly so that the parmesan melts and the eggs cook from the heat of the pasta and form a creamy sauce. Toss in the bacon, a little black pepper and chives.

ENJOY!

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