I am going to eat as much asparagus as I can this spring. I love it. My family loves carbonara so I whipped some up with asparagus yesterday.
The secret to a good carbonara is to have everything prepared in advance. Boil a box of spaghetti in salted water until al dente, save a couple cups of the pasta water and drain the pasta. Fry about ten pieces of bacon until crisp and set aside to drain on paper towels.
Dice 6 cloves of garlic.
Break 4 large eggs into a bowl and add 4 tablespoons of cream. Whisk to combine.
Once the bacon has cooled, dice it into small pieces. I always cut my bacon on a paper towel. It is easier to cut this way.
Have 1 cup of freshly grated Parmesan cheese ready.
Dice a bunch of fresh parsley.
Add 1/2 teaspoon of fresh black pepper. I added it to the diced bacon so it would disperse easily.
Cut 1 bunch of asparagus into one inch pieces on the diagonal.
Pour a bit of the pasta water into the egg/cream mixture to temper it.
Saute' the asparagus in the leftover bacon grease over high heat until it starts to brown.
Throw the diced garlic in and stir it around for a minute. Remove the pan from the heat. Add the bacon and the pasta. Then, quickly stir in the tempered egg/cream mix and the grated cheese. Stir until it thickens. If it gets too thick, add a bit more of the pasta water. Stir in the parsley.
I swear my photography is getting worse rather than better! I just could not get a good shot of this dish.
And then it was gone.
It sure was good!