Asparagus Carbonara
Description
This carbonara with asparagus is made with Greek yogurt and fresh vegetables for a lighter, springtime version of the classic Italian pasta dish.
Ingredients
•
1 (8 ounce) package spaghetti
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4 slices center-cut bacon, chopped into 1/2-inch slices
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1 1/2 cups thin asparagus, cut into 1 1/2-inch lengths
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1 large clove garlic, minced
•
1/2 cup finely grated Parmesan cheese, divided
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3 egg yolks, at room temperature
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1/2 cup plain fat-free Greek yogurt
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salt and freshly ground black pepper
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2 tablespoons fat free half-and-half
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1/4 cup freshly chopped parsley
Directions
1
Bring a large pot of lightly salted water to a boil. Cook spaghetti in 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 in the hot skillet, stirring occasionally, until browned, 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 bacon fat in the skillet and cook and stir 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 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 until well combined.
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. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.