Ingredients
Scale
- 4 egg yolks
- 1/2 cup Parmesan cheese, grated
- 5 strips of Bacon, diced
- 8 oz of pasta (any that you prefer)
- 4 oz fresh asparagus (slice into ribbons)
- 5 cherry tomatoes, quartered or 1 large tomato, diced
- 1/4 small onion (sliced)
- dash of pepper
- 2 tbsp parmesan cheese (for garnish)
Instructions
- In a bowl, whisk eggs & 1/2 cup parmesan together. Mix in the pepper.
- In a fry pan, saute bacon, garlic, onion, tomatoes & asparagus
- Cook pasta in salted water until just perfectly cooked. Drain the pasta, reserving 1 cup of pasta water
- Add some of the pasta water in small amounts to the egg yolk mixture until the consistency is thick and not pasty.
- Add the pasta to the fry pan with the bacon and aspargus mixture. Take the pan off the heat.
- Slowly add the egg mixture to the pan, adding more pasta water if the mixture is too thick. You are looking for a saucy consistency.
- Turn the pasta dish onto a serving dish and sprinkle with the remaining parmesan cheese you reserved.
