Yum

Creamy Carbonara with Asparagus and Mushrooms

"The touch of cream compliments the bacon 
and asparagus ~ fantastic!"

INGREDIENTS:
1 bunch asparagus, cut into 1 ½” pieces*
8 ounces fresh mushrooms - quartered
3 tablespoons olive oil
Sea salt and pepper
8 ounces fettuccine noodles (or gluten free)
1/2 cup real bacon bits (or cooked bacon chopped)
3 garlic cloves, crushed and chopped
2 egg yokes
1/4 cup heavy cream
3/4 cup Parmesan or Parmigiano-Reggiano cheese, grated
2 tablespoons fresh parsley, chopped

PREPARATION:

1.      Cook the pasta according to package directions.  Depending on how you cook the vegetables you may want to start this beforehand.  Timing is important in this recipe. (See step 4-6)

2.      Mix egg yolks, heavy cream, cheese and parsley in a bowl.  Set aside.

3.      You can either bake or sauté the asparagus and mushrooms.  I prefer baking.

a.        Baked:  Heat oven to 400 degrees.  In a bowl, mix oil, asparagus and mushrooms.  Pepper well and salt to taste.  Spread mixture on baking sheet and cook for 20-25 minutes.

       b.     Sauté:  Heat oil in skillet over medium high heat.  Toss in asparagus and mushrooms; pepper well and salt to taste.  Sauté for 5-8 minutes until asparagus is bright.

4.      Drain the cooked pasta reserving some of the water.

5.      Heat the bacon in a large skillet over medium heat (2 minutes).  Add garlic and sauté for a minute longer.

6.      Add asparagus, mushrooms, egg mixture and 1/4 cup reserved pasta water to the pan; lightly toss with wooden spoon.  Add pasta and toss well.

7.      Serve and enjoy!



* To remove the fibrous part of the asparagus stalk, hold each end of the stalk and bend.  It will naturally break off at the right point.

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