Vegetarian Asparagus Carbonara
What You Need
- 1 lb uncooked spaghetti or angel hair pasta
- 1/2 lb fresh asparagus, cut into bite-sized pieces
- 1 tbsp olive oil
- 2 eggs
- 1/4 cup heavy cream
- 1/3 cup grated parmesan cheese (+extra for topping)
- 1 1/2 tsp black pepper
- 1/2 tsp salt
Prep Time: 10 min
Cook Time: 15 min
4
Fresh Asparagus
What You Do
Boil water and cook pasta according to package instructions.
While pasta cooks, prepare the asparagus and the sauce. In a large rimmed skillet cook asparagus over medium heat for about 5 minutes. The asparagus should be tender.
To prepare the sauce, whisk together the eggs, cream, cheese, pepper, and salt.
Drain the pasta and remove the asparagus from the heat. Add the pasta to the asparagus skillet.
Next, add the egg mixture. It is important to make sure the pan is not too hot before adding the eggs or they will scramble. The sauce should be smooth and creamy.
Stir to coat the noodles and asparagus in the sauce as the eggs in the sauce cook and thicken.
Plate the finished pasta and top with parmesan cheese and additional black pepper.
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