ASPARAGUS FETTUCCINE CARBONARA RECIPES

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a large skillet over medium-low heat and cook bacon until browned, stirring occasionally, 5 to 6 minutes. Transfer bacon to a paper-towel lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
• Add asparagus to the skillet and cook in the bacon fat until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with the bacon.
• Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl.
• Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
• Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus. Garnish with reserved Parmesan cheese and chopped parsley. Serve immediately.

Steps:

• Using a fork, beat egg yolks in a small bowl until combined. Stir in cheese and salt.
• Cook pasta according to package directions, omitting salt. Drain, reserving 1 1/4 cups cooking water.
• While pasta cooks, heat oil in a deep, large skillet over medium. Cook asparagus, stirring occasionally, until crisp-tender, about 6 minutes, adding garlic, lemon zest, and crushed red pepper during final minute of cook time. Remove from heat.
• Add drained pasta to asparagus mixture in skillet. Very slowly whisk 1 cup reserved cooking water into egg mixture in bowl. Slowly pour egg mixture into pasta mixture in skillet, stirring constantly using tongs. Cook pasta mixture over low, stirring, until sauce is creamy and coats noodles, about 2 minutes. Remove from heat; stir in lemon juice. Add additional reserved cooking liquid, 2 tablespoons at a time, if needed to maintain creamy consistency. Divide pasta evenly among 4 bowls.