Asparagus Carbonara
Ready In: 25 mins
Serves: 4
Ingredients
- 12 ounces spaghetti
- 1 lb asparagus, trimmed and cut into 1/2-inch lengths
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 1 garlic clove, minced
- 2 eggs
- 3⁄4 cup asiago cheese, finely shredded
- 1⁄4 cup milk
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1 cup cherry tomatoes, quartered
Directions
- In a large pot of boiling salted water, cook the pasta until tender but firm, 8 to 10 minutes.
- Drain and return to the pot, reserving 3/4 cup of the cooking liquid.
- In a skillet, heat the oil over medium-high heat.
- Cook the onion and garlic until slightly softened, about 1 minute.
- Add the asparagus and cook, stirring occasionally, until tender-crisp, about 2 minutes.
- Remove from the heat.
- Meanwhile, in a small bowl, whisk together the eggs, 1/2 cup of the cheese, milk, salt and pepper.
- Add the pasta along with the tomatoes and asparagus mixture.
- Toss to coat, adding as much of the cooking liquid as desired to make the sauce creamy.
- To serve, sprinkle with the remaining cheese.
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