2 large eggs
2/3 cup grated parmesan cheese
1 box of spaghetti noodles
bag of frozen asparagus
2 tbsp extra virgin olive oil
1 package of bacon
3 cloves garlic
1/4 C dry white wine
Salt and pepper
Preheat oven to 350 degrees. Take the bacon, separate the strips and lay them on a baking rack, placed on a baking sheet to catch the grease. Bake for 20-25 minutes, til nearly crispy. (Can do this ahead of time too) Roughly chop the bacon.
Meanwhile, combine eggs and parmesan cheese in a large bowl. Using a large pot of boiling salted water, cook the pasta until it is nearly al dente. During the last minute of cooking, toss in the frozen asparagus. Spoon out 1/2 cup of pasta water to save, and strain the rest of the pasta and broccoli.
Toss the hot pasta and asparagus with the egg and parmesan mixture. Heat olive oil in a large skillet. Take chopped bacon and cook until crisp. Add the chopped garlic. Pour in the white wine and cook until
reduced, about 1 minute.
Stir the bacon mixture into the pasta mixture, adding enough of the reserved water to moisten the noodles. Season with salt and pepper.
I am a little heavy on the bacon for this dish. Garlic too, of course. 🙂 Also, you can make this with broccoli.
Hope you get a chance to enjoy!