Delicate and delicious. A light summery pasta.
Asparagus carbonara (from Chaos in the Kitchen, made nondairy by me)
1 pound asparagus spears
1 pound spaghetti noodles (I used whole grain)
2 tablespoons olive oil
2 ounces turkey bacon, chopped
4 cloves garlic, minced
1 cup grated soy parmesan
1/2 cup pasta water
fresh ground pepper
Chop asparagus spears into 1″ pieces. Steam or boil for about 5 minutes or until tender.
Bring a large pot of water to a boil and add several tablespoons of salt. Add the noodles and cook til al dente while preparing sauce. Do not allow noodles to cool since their heat is needed to cook the egg sauce.
While noodles are cooking, heat oil and saute bacon pieces until crisp. Add drained asparagus spears and garlic and cook until soft, while noodles finish.
Whisk together the eggs, cheese, and 1/4 cup water from your pasta pot while stirring constantly to temper (warm up) the eggs without cooking them.
Add hot noodles to hot skillet and coat in bacon fat. Stirring quickly to coat, add egg mixture to hot noodles. The eggs and cheese will thin and create a velvety sauce that coats the noodles. Stir in more pasta wataer if you want it saucier. Add fresh ground black pepper to taste and serve fresh and hot. Makes 4 – 6 servings.