Spring Carbonara
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Serves: 4 servings (1¼ cup each)
 
Ingredients
  • 8 oz uncooked whole wheat linguine
  • 4 slices nitrate-free bacon, chopped
  • 1½ cups asparagus, cut into 2-inch pieces
  • 1 garlic clove, minced
  • 3 large egg yolks
  • ¾ tsp kosher salt
  • ¾ tsp black pepper
  • 1 oz Parmesan cheese, finely grated (about ⅔ cup), divided
  • 2 Tbsp extra-virgin olive oil
  • 1½ cups frozen green peas, thawed
Instructions
  1. Bring a large pot of water to a rolling boil. Cook pasta 8-10 minutes or until al dente. Drain in a colander over a bowl, reserving ¾ cup pasta cooking liquid.
  2. Meanwhile, add bacon to a large, deep skillet over medium-low heat; cook until crisp, stirring occasionally, 6 to 8 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate. Add asparagus and garlic to drippings in skillet; cook, stirring often, until beginning to brown, about 3 minutes. Using a slotted spoon, transfer asparagus and garlic to plate with bacon. Remove skillet from heat.
  3. Whisk together egg yolks, salt, pepper, and 2 tablespoons Parmesan in a small bowl.
  4. Add oil, drained pasta, ¼ cup reserved cooking liquid, and egg mixture to skillet, and toss to coat. Heat skillet over medium, and cook, stirring constantly, until sauce has thickened slightly, about 1 minute. Add reserved bacon, asparagus, garlic, peas, and another ¼ cup reserved cooking liquid to skillet, and toss gently to combine. Cook until heated through, about 1 more minute. If necessary, stir in up to ¼ cup more reserved cooking liquid to reach desired consistency. Serve topped with remaining Parmesan.
Notes
Recipe from Cooking Light
Nutrition Information
Serving size: 1¼ cups Calories: 392 Fat: 16.0 Carbohydrates: 52.0 Sugar: 4.0 Sodium: 646 Fiber: 9.0 Protein: 18.0
Recipe by Prevention RD at https://preventionrd.com/2018/05/spring-carbonara/