Recipe- Asparagus Carbonara

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. 

Asparagus Carbonara

Ingredients:

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. 

And voila!