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Asparagus Carbonara Recipe

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"When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara."

Ingredients

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  • 1 (8 ounce) package spaghetti
  • 4 slices center-cut bacon, chopped into 1/2-inch slices
  • 1 1/2 cups thin asparagus, cut into 1 1/2-inch lengths
  • 1 large clove garlic, minced
  • 1/2 cup finely grated Parmesan cheese, divided
  • 3 egg yolks, at room temperature
  • 1/2 cup plain fat-free Greek yogurt
  • salt and freshly ground black pepper
  • 2 tablespoons fat free half-and-half
  • 1/4 cup freshly chopped parsley

    • Directions

  • Prep
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  • Ready In
    1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
    2. Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
    3. Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
    4. Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
    5. Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
    6. Turn off heat, pour in half-and-half, and stir well. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.

    Footnotes

    • Cook’s Note:
    • If you prefer, feel free to substitute Pecorino Romano for Parmesan cheese.

    Nutrition Facts

    Per Serving: 372 calories;11 g fat;47.2 g carbohydrates;20.4 g protein;173 mg cholesterol;434 mg sodium.Full nutrition
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