Asparagus & Mushroom Carbonara
Extra-virgin olive oil
Freshly ground black pepper
1 pound of asparagus tips
1/2 lb diced bacon
1/4 cup finely chopped onions
2 cloves garlic, minced
2 cups of sliced mushrooms
1/4 cup of chopped parsley
1 pound Fusilli pasta or any thick long pasta
4 large egg yolks
1/2 cup grated Parmesan cheese
Salt and Pepper to taste
Bring a large pot of salted water to a boil. Blanch the asparagus in the boiling water for 1 minute, then transfer to
the ice water bath to cool. Drain, pat dry. Reserve the boiling water for the pasta.
Bring the reserved salted water back to a boil, add the pasta and cook until al dente.
While the pasta is cooking, In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the bacon
and cook until slightly crisp. Using a slotted spoon, transfer the bacon to a plate keeping the bacon fat in the pan.
Add the onions and garlic to the pan and sauté until tender. Add the mushrooms and cook until tender then lower
the heat and keep warm.
Lightly beat the eggs with a pinch of salt and pepper in a large bowl. Add the asparagus to the mushroom mixture
to the pan on medium heat. Drain the pasta and add it to the pan with the vegetables reserving the hot pasta
water. Add the bacon and 1/4 cup of the Parmesan. Toss and remove from heat and then add the eggs slowly not
to scramble and mix until everything is coated. Add a bit of the pasta water and toss until creamy. Add the parsley
and season with salt and pepper to taste and toss again. Serve topped with the remaining Parmesan. Serves 4 -6.