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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.

Makes

4 servings

Total Time

30 minutes

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Ingredients

FOR THE ASPARAGUS, TOSS:

FOR THE CARBONARA, COOK:

WHISK:

Instructions

Preheat oven to 400°.

For the asparagus, toss asparagus with oil; season with salt and black pepper. Spread asparagus on a baking sheet; roast until tender, 1012 minutes.

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.

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