Wednesday, April 21, 2010

Asparagus Carbonara

All work and no cooking makes Leah a dull girl.

It also makes her spend way more time/money at Teaism than is healthy for a normal human being.

Often when I get home in the evening at 8 p.m. (or later), I have little desire to cook. One can only make scrambled eggs so many days, though, before a certain CCO begins to protest. Then, one has to get creative with the egg recipes. ;)

In the vein of the Honest ABE, I present to you the Asparagus Carbonara.

Eat Rating: Delicious. Nothing goes better than asparagus and bacon.
Difficulty: Very easy.

1 lb of asparagus, ends trimmed
4 slices of bacon, diced into small pieces
2 eggs
1/2 cup of parmesan cheese
3/4 lb of long pasta such as spaghetti or fettuccine

In a skillet, cook the bacon pieces until browned. (LN: Alternatively, you can cook the bacon in whole strips and then chop it. It's quicker with the little pieces, though.) Drain on a paper towel and set aside.

Cut the asparagus into 1 - 1 1/2 inch chunks. Set aside.

Bring a large pot of water to a boil. Add the pasta and cook until there are 2-3 minutes left on the recommended cooking time. Then add in the asparagus.

In a small bowl, beat the eggs and mix in the cheese.

Once the pasta/asparagus is done cooking, drain in a colander. Place the pasta and asparagus in a large bowl and add in the bacon pieces. Pour the egg mixture into the hot pasta and toss with two forks or tongs. Serve immediately, topped with parmesan or red pepper flakes if you like.

No comments:

Post a Comment