Tested till perfect Asparagus Carbonara

Asparagus Carbonara

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).

By The Canadian Living Test Kitchen

Source: Canadian Living Special Issue: Pasta by the Season 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 12 oz 12ozspaghetti
  • 1 lb 1lbasparagus spearasparagus spears, trimmed
  • 2 tbsp 2tbspolive oil
  • 1 1small onion, thinly sliced
  • 1 1clove garliccloves of garlic, minced
  • 2 2eggeggs
  • 3/4 cup 3/4cupfinely shredded Asiago cheese
  • 1/4 cup 1/4cupmilk
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupcherry tomatocherry tomatoes, quartered
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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 :


Nutritional Information Per serving: about

cal 531 pro 21g total fat 18g sat. fat 6g
carb 72g fibre 6g chol 112mg sodium 658mg

% RDI:

calcium 21 iron 21 vit A 15 vit C 25
folate 115
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