Monday, May 4, 2009

Asparagus Pasta Carbonara

This is not a low fat dish, but it is a delicious treatment for asparagus, worth doing once during the season. This made for another farmers market meal, with eggs from Crabapple Farm, bacon from Bostrom's Farm, and asparagus from Riverbend Farm. The amount of asparagus is variable--if you just love the stuff, feel free to add more.

4-5 strips bacon
1 lb dry cut pasta (such as penne or rotelle)
1 large onion, chopped
1/2 lb asparagus, in 1-inch lengths
1 lb dry cut pasta (such as penne or rotelle)
2 eggs, beaten (3 if they're small)
1 1/2 cups grated Parmesan
Salt and pepper to taste

Fry the bacon, drain on paper towels, then mince. Pour off most of the fat from the pan, leaving 1-2 tsp.

While the bacon cooks, bring a pot of water to a boil and begin cooking the pasta.

While the pasta cooks, add the onion to the frying pan with the remaining bacon fat and saute for 2-3 minutes. Add the asparagus and saute until bright green and tender but not soft.

When the pasta is done, drain it and return it to the pot. Immediately add the beaten eggs and stir well (the egg will cook with the heat of the pasta). Stir in the onion, asparagus, and bacon, then add the Parmesan. Add salt and pepper to taste.

Serve hot.

Serves at least 6.

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