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Asparagus Carbonara
Asparagus Carbonara
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Light and fresh asparagus carbonara with Greek yogurt, a spring twist on the classic Italian pasta.
Ingredients:
  • 1 (8 ounce) package spaghetti
  • 4 slices center-cut bacon, chopped into 1/2-inch slices
  • 1.5 cups thin asparagus, cut into 1 1/2-inch lengths
  • 1 large clove garlic, minced
  • 0.5 cup finely grated Parmesan cheese, divided
  • 3 egg yolks, at room temperature
  • 0.5 cup plain fat-free Greek yogurt
  • salt and freshly ground black pepper
  • 2 tablespoons fat free half-and-half
  • 0.25 cup freshly chopped parsley
Instructions:
  • 1. Boil a large pot of generously salted water. Add spaghetti and cook, stirring occasionally, until al dente, about 12 minutes.
  • Heat a large skillet over medium-low heat and cook the bacon until browned, stirring occasionally, for 5 to 6 minutes. Transfer the crispy bacon to a paper towel-lined plate using a slotted spoon and reserve 1 tablespoon of bacon fat in the skillet.
  • Add the asparagus to the sizzling bacon fat in the skillet and cook until it starts to brown, approximately 3 minutes. Toss in the garlic and sauté until aromatic, about 30 seconds. Transfer the asparagus and garlic to the plate with the bacon.
  • Set aside 2 tablespoons of Parmesan cheese for the finishing touch. Combine the rest of the Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl, whisking until fully mixed.
  • After draining the spaghetti, save 3/4 cup of cooking water and put the spaghetti back in the pot. Mix in the egg yolk mixture and toss for 1 minute until well coated. Put the pot on low heat, cooking for 1 to 2 minutes, adding reserved cooking water if needed.
  • Remove from heat, add half-and-half, and stir until combined. Incorporate bacon and asparagus evenly. Top with reserved Parmesan cheese and parsley for a finishing touch.

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