When spring arrives and asparagus is in abundance, be sure to include some in this lighter, fresher version of carbonara.
Ingredients
- spaghetti: 1 pack (8 ounce pack)
- slices center-cut bacon, chopped into 1/2-inch slices: 4 piece
- ½ cups thin asparagus, cut into 1 1/2-inch lengths: 1 piece
- clove garlic: 1 piece (minced)
- finely grated Parmesan cheese: 0.5 cup (divided)
- egg yolks, at room temperature: 3 piece
- plain fat-free Greek yogurt: 0.5 cup
- salt and freshly ground black pepper:
- fat free half-and-half: 2 Tbsp
- freshly chopped parsley: 0.25 cup
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
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Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
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Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
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Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
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Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.
