Asparagus Carbonara

Name: Asparagus Carbonara
Total time: 35
Yield: 4
Ingredients: 1 (8 ounce) package spaghetti; 4 slices center-cut bacon, chopped into 1/2-inch slices; 1.5 cups thin asparagus, cut into 1 1/2-inch lengths; 1 large clove garlic, minced; 0.5 cup finely grated Parmesan cheese, divided; 3 egg yolks, at room temperature; 0.5 cup plain fat-free Greek yogurt; salt and freshly ground black pepper; 2 tablespoons fat free half-and-half; 0.25 cup freshly chopped parsley

Recipe by lutzflcat from allrecipes.com

Dinner 35 Mins.

Ingredients

4 servings

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1 (8 ounce) package spaghetti
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4 slices center-cut bacon, chopped into 1/2-inch slices
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1.5 cups thin asparagus, cut into 1 1/2-inch lengths
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1 large clove garlic, minced
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0.5 cup finely grated Parmesan cheese, divided

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3 egg yolks, at room temperature
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0.5 cup plain fat-free Greek yogurt
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salt and freshly ground black pepper
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2 tablespoons fat free half-and-half
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0.25 cup freshly chopped parsley

Instructions

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.