Tomato and Asparagus Carbonara

Tomato and Asparagus Carbonara

lisamomof4

"Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce."
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Ingredients

25 m servings
Serving size has been adjusted!
Original recipe yields 4 servings



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Directions

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  1. Bring 3 quarts water to a boil in a Dutch oven.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
  3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
  4. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately.

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