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Carbonara with Asparagus
27 Jan' 21

Carbonara with Asparagus

 

 

In this popular dish, eggs form a velvety sauce for the pasta. It gets a nutritional boost by using whole-grain spaghetti instead of white pasta and smoky Gouda cheese instead of bacon, which adds a meaty flavour to the mix. Color, crunch, and vitamins and minerals are all added by asparagus.  

Ingredients  

5 big yolks of eggs  

1/2 cup smoked Gouda cheese, finely shredded  

1 tsp. salt (kosher)  

12 oz. whole-wheat spaghetti  

1 1/2 teaspoons extra virgin olive oil  

1 1/4 pound fresh asparagus, trimmed and cut into 1 1/2-inch pieces diagonally  

3 freshly sliced medium garlic cloves  

1 1/2 tablespoon fresh lemon juice plus 2 tablespoons grated lemon zest  

1/4 crushed red pepper, plus more to taste 

 

Directions  

 

Step 1 In a small mixing basin, whisk together the egg yolks with a fork until well blended. Add the cheese and season with salt.  

  

Step 2 Cook the pasta as directed on the package, omitting the salt. Drain and set aside 1 1/4 cup of the cooking water.  

  

Step 3 Heat the oil in a deep, big skillet over medium heat while the pasta cooks. Cook asparagus until crisp-tender, about 6 minutes, stirring regularly, and adding garlic, lemon zest, and crushed red pepper during the last minute of cooking time. Remove the pan from the heat.  

  

Step 4 Toss the drained pasta into the skillet with the asparagus mixture. 1 cup saved cooking water is carefully whisked into the egg mixture in the mixing bowl. Slowly pour the egg mixture into the pasta mixture in the skillet, constantly swirling with tongs Cook, stirring constantly, until the sauce is creamy and coats the noodles, about 2 minutes. Remove from the fire and add the lemon juice. If necessary, add 2 tablespoons of saved cooking liquid at a time to retain a creamy consistency. 4 bowls of spaghetti, evenly divided. 

 

Nutrition Facts  

Per Serving: 

488 calories; fat 18g; cholesterol 246mg; sodium 627mg; carbohydrates 67g; dietary fiber 10g; protein 21g; sugars 4g; saturated fat 6g. 

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