The Best Pasta Carbonara-with A Twist
Total Time: 29 mins
Preparation Time: 10 mins
Cook Time: 19 mins
Ingredients
- Servings: 6
- 3/4 lb gemelli pasta
- 1 lb asparagus
- 12 slices turkey bacon
- 1 1/4 cups fat-free half-and-half
- 3 egg yolks
- 1/2 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/3 cup parmesan cheese, plus
- 1 tablespoon grated parmesan cheese
Recipe
- 1 cook pasta in lightly salted water according to package directions.
- 2 trim and cut asparagus into 1-inch pieces and add to boiling water during last 4 minutes of cooking time. drain and keep warm.
- 3 meanwhile, place bacon in a medium size nonstick skillet and cook over medium-high heat about 8 minutes, turning occasionally, or until slightly browned and crisp. remove from pan with tongs and place on a plated lined with a paper towel.
- 4 in a small saucepan, whisk half-and-half, and egg yolks. cook over medium heat about 8 minutes, whisking constantly, until temperature reaches 160 degrees on an instand-read termometer.
- 5 stir in basil, salt, pepper, and nutmeg.
- 6 add bacon to cooked pasta and asparagus.
- 7 stir in creamy egg mixture. stir in 1/3 cup parmesan cheese.
- 8 spoon pasta into a serving bowl and sprinkle with 1 teaspoon parmesan. serve immediately.
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