Asparagus Carbonara

This carbonara with asparagus is made with Greek yogurt and fresh vegetables for a lighter, springtime version of the classic Italian pasta dish.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 372 Calories

Ingredients

• salt and freshly ground black pepper
• 1 (8 ounce) package spaghetti
• 1 large clove garlic, minced
• 4 slices center-cut bacon, chopped into 1/2-inch slices
• 3 egg yolks, at room temperature
• 2 tablespoons fat free half-and-half
• 0.25 cup freshly chopped parsley
• 0.5 cup plain fat-free Greek yogurt
• 1.5 cups thin asparagus, cut into 1 1/2-inch lengths
• 0.5 cup finely grated Parmesan cheese, divided

Recipe Instructions

Step 1

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.

Step 2

Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

Step 3

Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 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.

Step 4

Add asparagus to bacon fat in the skillet and cook and stir 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 bacon.

Step 5

Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.

Step 6

Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.