Asparagus Carbonara
Asparagus Carbonara
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 531 |
| pro | 21 g |
| total fat | 18 g |
| sat. fat | 6 g |
| carb | 72 g |
| fibre | 6 g |
| chol | 112 mg |
| sodium | 658 mg |
| % RDI: | - |
| calcium | 21 |
| iron | 21 |
| vit A | 15 |
| vit C | 25 |
| folate | 115 |
If fresh asparagus is out of season, use broccoli florets and peeled stems; cut them into 1/2-inch (1 cm) lengths to make about 4 cups (1 L).
Ingredients
Preparation
In large pot of boiling salted water, cook pasta until tender but firm, 8 to 10 minutes. Drain and return to pot, reserving 3/4 cup (175 mL) of the cooking liquid.
Meanwhile, cut asparagus diagonally into 1/2-inch (1 cm) lengths; set aside. In skillet, heat oil over medium-high heat; cook onion and garlic until slightly softened, about 1 minute. Add asparagus; cook, stirring occasionally, until tender-crisp, about 2 minutes. Remove from heat.
Meanwhile, in small bowl, whisk together eggs, 1/2 cup (125 mL) of the cheese, milk, salt and pepper. Add to pasta along with tomatoes and asparagus; toss to coat, adding as much of the cooking liquid as desired to make sauce creamy. To serve, sprinkle with remaining cheese.
Additional information :
Source : Canadian Living Special Issue: Pasta by the Season 2004
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