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Lunch / Dinner

Ham & Asparagus Carbonara with bread crumb topping

Who knew leftovers could be this good? When you combine Easter ham and seasonal asparagus with a creamy sauce, you’ll be sure they can!

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Ingredients

FOR THE TOPPING, TOAST:

FOR THE CARBONARA, COOK:

MEANWHILE, WHISK:

HEAT:

Instructions

For the topping, toast bread crumbs in 1 Tbsp. oil in a skillet over medium heat until golden, 3–4 minutes. Off heat, toss crumbs with parsley and zest; season with salt and pepper.

For the carbonara, cook spaghetti in a large pot of boiling salted water according to package directions, adding asparagus during the last 3 minutes of cooking; reserve 1 cup pasta water and drain.

Meanwhile, whisk together eggs, Parmesan, and cream.

Heat 2 Tbsp. oil in a skillet over medium-high; add onion and garlic and cook until beginning to soften, 2–3 minutes. Add ham and cook until beginning to brown, 4 minutes.

Deglaze skillet with wine, scraping up any brown bits; reduce slightly. Add ¼ cup reserved pasta water, then toss in spaghetti and asparagus to coat.

Off heat, immediately add egg mixture, stirring quickly until egg cooks and sauce slightly thickens.

Add additional pasta water until sauce reaches desired consistency; season with salt and pepper. Garnish each serving with bread crumb topping.

To prevent the egg mixture from curdling, add it off heat, stirring quickly and constantly until thick.

To prevent the egg mixture from curdling, add it off heat, stirring quickly and constantly until thick.

Nutritional Facts

Tags: Easy, Quick, Make Ahead, Dinner, Italian, Pasta

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