Asparagus and Tomato Carbonara
It’s no secret that summer is coming to an end. Sigh. We all knew it had to happen. I’m slowly getting back into my jeans and t-shirts routine but I’m refusing to give up my flip flops (with rhinestones of course) for as long as I can. Yes I am sad about summer coming and going like a speeding train. It stinks but I am taking this time to enjoy as many fresh fruits and veggies of the summer of 2013 (doesn’t quite have the ring to it as summer of 69 does it?) before they’re gone. If you’ve been reading my blog for any length of time then you know that Spaghetti alla Carbonara is my all time favorite pasta. Like ever. This end of summer version is a variation of that dish that I think you’re going to like as much as I do.
Carbonara is made with raw eggs. If it’s not then it’s not a Carbonara and you should just keep moving along. Now that might make some people a little uneasy and perhaps even shy away from this delish dish BUT guess what? If you use pasteurized eggs there are no worries. Since becoming an ambassador for Safest Choice™, as a member of their Darling Dozen, I have learned so much about eggs and the pasteurization process (say that 10 x’s fast) What is pasteurization you ask? Pasteurization is a century-old process that destroys pathogens through simple heat, and is well-known for its role in making milk and juices safe to enjoy. To pasteurize a food means to destroy harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a specified period of time. This straightforward food safety technique was invented by French chemist and microbiologist Louis Pasteur in 1864. Pasteurization is an all natural process, in that it involves only heat (not chemicals or irradiation). Safest Choice eggs go through a series of warm water baths to eliminate bacteria. It’s that simple!
Timing. Carbonara is all about timing. If you have 15 minutes and can multi-task then you’ve got it made. Just be sure to set the table before you start cooking because this isn’t one of those dishes that’s good cold. It’s been twirled around your fork as soon as it’s done. It’s the impatient persons dream meal. If you forget to set the table you can eat out of the pot well that’s if there’s no one around because you wouldn’t want to look like a slob or anything now would you?
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own. Always have been. Always will be.
What You Will Need:
- 1 pound spaghetti
- 1 tablespoon olive oil
- 6 slices thick cut bacon - diced
- 3 cloves garlic - minced
- 2 eggs - beaten
- 2 egg yolks - beaten
- 1 cup grated Parmigiano Reggiano
- 1 bunch fresh asparagus - trimmed and halved
- 1 pint cherry tomatoes - roasted or slightly blistered
What To Do:
- Place a large pot of generously salted water onto boil. When boiling, add pasta and cook until al dente. Reserve one cup of pasta water prior to draining.
- In a large skillet add olive oil and heat over medium heat. Add bacon and cook until crispy. Remove and transfer to plate lined with paper towels. Remove pan from heat. Add garlic.
- Into a small bowl add eggs and cheese. Mix to combine. Season with pepper. Set aside.
- When pasta is 3-4 minutes away from being al dente drop asparagus into pot to cook. Remove with tongs and transfer to skillet.
- To skillet add drained pasta and tomatoes. Toss to coat.
- Add egg mixture and quickly toss until coated.
- Season with additional pepper and garnish with bacon.