Yesterday I found a recipe I had torn out of the Rachel Ray magazine years ago and decided to make it for dinner last night. It's a bit more labor intensive than I remembered but it turned out great and Kristian was happy so that's a win in my domestic goddess book.
2 large eggs
2/3 cup grated Parmesan cheese
3/4 pound spaghetti
1 bunch asparagus cut into 2 inch pieces
2 tablespoons EVOO
5 slices of bacon (I used 6, the more the better)
3 cloves garlic finely chopped
1/4 cup dry white wine
salt and pepper
In a large bowl beat together the eggs and cheese.
Cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of cooking water.
Add the hot pasta and asparagus to the egg mixture and toss to coat.
Meanwhile in a large skillet, heat the olive oil over medium heat and cook the bacon until crisp. Stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute.
Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten. Season with salt and pepper.