Pasta alla Carbonara with Asparagus

If you cant find pecorino (peh-kuh-REE-noh) cheese, which is a sheep's milk cheese, for this pasta dish, substitute Parmesan cheese.

  • Makes: 4 servings
  • Prep: 22 mins
  • Cook: 5 mins
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Pasta alla Carbonara with Asparagus
cups 1-inch pieces asparagus or one 10-ounce package frozen cut asparagus
slices turkey bacon or bacon, sliced crosswise into thin strips
cup evaporated fat-free milk
cup refrigerated or frozen egg product, thawed
ounces packaged dried fusilli, spaghetti, or fettuccine
teaspoons margarine or butter
cup freshly grated pecorino or Parmesan cheese
cup snipped fresh parsley
Freshly ground black pepper
  1. In a small saucepan cook fresh asparagus in a small amount of boiling water for 4 to 6 minutes or until crisp-tender. (Or, cook the frozen asparagus according to package directions.) Drain and set aside.
  2. In a small nonstick skillet cook bacon and garlic until bacon is crisp. Drain on paper towels. Set aside. In a medium bowl stir together the milk and egg product. Set aside.
  3. Cook pasta according to package directions, except omit any oil and salt. Drain well. Return to hot kettle. Immediately pour the egg mixture over the pasta. Add the margarine or butter. Heat and stir mixture over medium-low heat for 5 to 6 minutes or until mixture thickens and pasta is well coated. Add the asparagus, cooked bacon mixture, cheese, and parsley; toss until combined. To serve, transfer pasta to a large serving dish. Sprinkle with black pepper. Makes 4 servings.
Nutrition Facts (Pasta alla Carbonara with Asparagus)
    Per serving:
  • 410 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 20 mg chol.,
  • 512 mg sodium,
  • 56 g carb.,
  • 4 g fiber,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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