Lunch / Dinner
Bacon & Asparagus Carbonara
Pasta and spring veggies are meant to be enjoyed together — and no veggie is more associated with spring as asparagus. Put a fresh twist on classic Italian carbonara by mixing in asparagus and lemon. A little white wine in the sauce adds extra acidity and brightness.
FOR THE ASPARAGUS, TOSS:
FOR THE CARBONARA, COOK:
Preheat oven to 400°.
For the carbonara, cook linguine in a pot of boiling salted water according to package directions. Reserve ¼ cup pasta water, then drain linguine.
Cook bacon in a large skillet until crisp; transfer to a paper-towellined plate. Drain all but 1 Tbsp. drippings from skillet and heat over medium. Add garlic; cook until fragrant, 1 minute. Deglaze skillet with wine, scraping up any brown bits; cook until nearly evaporated. Toss in linguine and pasta water.
Whisk together eggs, pecorino, cream, zest, and pepper flakes; season with salt.
Off heat, add egg mixture, bacon, asparagus, and scallions to linguine, tossing with tongs, until sauce thickens. Top servings with pecorino.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 14g 70%
Cholesterol 186mg 62%
Sodium 1291mg 53%
Carbs 48g 16%
*Percent Daily Values are based on a 2,000 calorie diet.