Ingredients
6
6 servings
- •1 (12 ounce) box Barilla® Gluten Free Spaghetti
- •0.5 cup chopped onion
- •1 cup chopped raw bacon
- •1 tablespoon vegetable oil
- •1 bunch asparagus, trimmed, cut 1 inch long on a bias
- •5 large egg yolks, lightly beaten
- •0.5 cup grated Parmesan cheese
- •salt and ground black pepper to taste
Instructions
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
- Meanwhile, sauté onion, bacon, and oil in a skillet over medium-high heat until bacon is rendered and onions are translucent, about 5 minutes. Add asparagus; sauté for 3 to 4 minutes, then season with salt and pepper.
- Mix yolks with cheese in a bowl. Season with salt and pepper; set aside.
- Toss pasta with bacon and asparagus mixture in the skillet until warmed through. Remove the skillet from heat.
- Fold yolk mixture into pasta; stir vigorously until yolks thicken and coat spaghetti. Serve immediately.
Nutritional Facts
Per 6 servings
- Calories: 530
- Carbohydrate: 85g
- Fat: 14g
- Fiber: 3g
- Protein: 17g
- Sugar: 2g
Related Recipes
Spaghetti Carbonara
BLT Pasta Carbonara
Gluten Free Spaghetti & Meatballs
Italian Carbonara with Bacon
Chicken Carbonara
Spaghetti Carbonara I
Easy Ranch Spaghetti Carbonara
Easy Gluten-Free Vegetarian Pasta with Boursin
Loaded Chicken Carbonara
Spaghetti alla Carbonara
Asparagus Carbonara
