Springtime Spaghetti Alla Carbonara
The key to a silky carbonara sauce is to toss the pasta constantly as you add it to the egg mixture. If it stops moving, even for just a second, the eggs start to clump. If you like, garnish the pasta with a little extra grated Parmesan cheese and some f
HANDS-ON TIME: 25 minutes
TOTAL TIME: 25 minutes
MAKES: 4 servings
Lemon Parsley Bread Crumbs: In skillet, heat oil over medium-high heat; cook bread crumbs, parsley and lemon zest, stirring often, until crisp and golden, about 5 minutes. Transfer to bowl; set aside. In large bowl, beat together eggs, pepper and salt; set aside. Meanwhile, in large pot of boiling salted water, cook pasta according to package directions, adding asparagus during last minute of cooking. Reserving 1 cup of the cooking liquid, drain pasta mixture. Immediately add pasta to egg mixture, tossing and adding as much of the reserved cooking liquid as needed to coat pasta and make sauce creamy. Stir in Parmesan cheese and lemon juice; sprinkle each serving with some of the bread crumb mixture. PER SERVING: about 527 cal, 23 g pro, 13 g total fat (3 g sat. fat), 80 g carb (5 g dietary fibre, 3 g sugar), 143 mg chol, 787 mg sodium, 353 mg potassium. % RDI: 12% calcium, 34% iron, 17% vit A, 15% vit C, 164% folate.