Bacon & Asparagus Carbonara

Makes 4 servings (6 cups) Total time: 30 minutes

FOR THE ASPARAGUS, TOSS:

1

1

FOR THE CARBONARA, COOK:

8 8 1 1/4

WHISK:

2 1/2 1/4 1

1/2 bunch asparagus, trimmed and cut into 2-inch pieces Tbsp. olive oil

Salt and black pepper oz. linguine oz. thick-sliced bacon, diced Tbsp. minced fresh garlic cup dry white wine eggs, room temperature cup grated pecorino cup heavy cream

Tbsp. minced lemon zest Pinch of red pepper flakes cup sliced scallions

Preheat oven to 400°.

For the asparagus, toss asparagus with oil; season with salt and black pepper. Spread asparagus on a baking sheet; roast until tender, 10–12 minutes.

For the carbonara, cook linguine in a pot of boiling salted water according to package directions. Reserve 1/4 cup pasta water, then drain linguine.

Cook bacon in a large skillet until crisp; transfer to a paper-towellined plate. Drain all but 1 Tbsp. drippings from skillet and heat over medium. Add garlic; cook until fragrant, 1 minute. Deglaze skillet with wine, scraping up any brown bits; cook until nearly evaporated. Toss in linguine and pasta water.

Whisk together eggs, pecorino, cream, zest, and pepper flakes; season with salt.

Off heat, add egg mixture, bacon, asparagus, and scallions to linguine, tossing with tongs, until sauce thickens. Top servings with pecorino.

Per serving: 681 cal; 35g total fat (14g sat); 186mg chol; 1291mg sodium; 48g carb (4g fiber, 5g total sugars); 43g protein