The other night my husband my husband was hungry and I really didn’t want to run to the store so I scrounged around the house until I came up with the ingredients for this spur-of-the moment dish. I have never made Pasta Carbonara before as I am not a big fan of eggs (have I mentioned that before?) and have always been intimidated by this method of cooking the eggs in the dish. My husband, on the other hand, LOVES eggs, and bacon, and pasta and asparagus. WhaLa…the ingredients for this dish.
What is your favorite “quick dish” when a run to the grocery store sounds like as much fun as an hour on the treadmill?
“Carbonara Style” Pasta with Asparagus
- 1 cup day-old or dried bread cut into cubes
- 1 tablespoon butter
- ½ tsp. garlic powder
- 2 slices pepper bacon – diced
- ½ pound asparagus, thick stems snapped off & chopped into approximately 1” pieces
- 2 eggs, cracked into bowl and whisked
- ¼ cup Parmesan cheese
- 4 oz. whole wheat spaghetti noodles
- Salt & pepper to taste
In a food processor or blender, pulse bread cubes until they are rough crumbs.
In a 9” or larger cast iron skillet, melt butter over medium heat and add bread crumbs & garlic powder and stir constantly until crumbs are dry and fragrant. Transfer to plate and set aside.
Bring large pot of water to boil and add noodles and cook until al dente.
Wipe out skillet and add bacon and cook over medium heat until bits are crisp. Remove from pan and set aside. Do not discard drippings.
Bring the bacon dripping back up to medium heat and add asparagus, cooking until asparagus is tender and lightly browned, approximately 5 minutes. Return bacon to skillet.
Drain pasta, retaining approximately ¼ cup cooking water. Add noodles to skillet and some of the water if necessary to loosen the mixture up. Remove from heat and add eggs, tossing constantly with tongs so that eggs cook from the heat of the asparagus and pasta.
Transfer immediately to serving dish and top with reserved bread crumbs and parmesan cheese.