Sunday, December 4, 2011

Spaghetti Carbonara with Asparagus

2 large eggs
2 Tb grated parmigiano cheese
salt, pepper

1 lb asparagus, chopped into long pieces

10 oz spaghetti, regular or whole grain
2 tsp olive oil
3 cloves garlic minced
4 oz nitrate free ham, cut in pieces
1/4 cup soaked dried tomato halves, chopped

Beat eggs, cheese and salt and pepper in large bowl while water for pasta is coming to boil. Cook asparagus in water 4 minutes, scoop out and set aside. I put them in a colander in the sink so I can pour the pasta water over it to reheat at the last second. Put spaghetti on to boil and while timing, cook (in another pan) garlic for a bit in oil adding ham and tomatoes half way through the cooking time. Scoop out a mug of pasta water and then drain spaghetti and immediately dump on egg mixture, stirring quickly. Add ham mixture and continue to stir, adding a bit of pasta water to thin if needed. Serve with asparagus on side, unless you have asparagus lovers in your house, then you can add the raw veggie to cook with the spaghetti during the last 4 minutes of its cook time.
Serves 4- 10 points plus per serving

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