Thursday, February 18, 2010

Spaghetti Carbonara with Asparagus

This is such a quick and easy dish to prepare and oh so good. A big favorite of my husbands.
In a large bowl, beat together 2 large eggs and 2/3 cup grated Parmesan cheese. In a large pot of boiling salted water, cook 1 box of Barilla Plus spaghetti until al den, adding 1 bunch bunch of asparagus that has been halved lengthwise and cut crosswise into 2-inch pieces, the last few minutes of cooking. Drain and reserve 1/2 cup of the cooking liquid. Add the hot pasta to the egg mixture; toss to coat.
Meanwhile, in a large skillet, heat 2 tablespoons extra-virgin olive oil over medium heat. Add 5 slices of bacon that have been coarsely chopped, and cook until crisp. Stir in the garlic. add 1/4 cup dry white wine (I like to use VJB Chardonnay and cook until slightly reduced. About 1 minute. Stir the bacon mixture in the spaghetti, adding enough of the reserved pasta water to moisten; season with freshly ground black pepper and serve.


  1. Dear Diane, thank you for this receip. It is a different way to cook one of the most famous Italian dish.

    I will try to cook it.

    Bye bye from Italy

  2. well done, I'll cook this and my family has a great pleasure...
    By from germany,