s PASTA CARBONARA **** s |
Ingredients
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Instructions Instructions: *** 11-19-07 this was excellent, of course i used regular bacon and regular half and half, probably would have been even better if i hadn't nibbled some of the bacon, used very thin asparagus *** 6 servings Prep: 10 minutes Cook: 19 minutes Ingredients 3/4 pound gemelli pasta 1 pound asparagus, trimmed and cut into 1-inch pieces 12 slices turkey bacon (6 ounces), cut crosswise into thin strips 1-1/4 cups fat-free half-and-half 3 egg yolks 1/2 teaspoon dried basil 1/4 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon ground nutmeg 1/3 cups plus 1 tablespoon grated Parmesan cheese Directions 1. Cook pasta in lightly salted water following package directions. Add asparagus to pasta water for last 4 minutes of cooking time. Drain and keep warm. 2. While pasta is cooking, place bacon in a medium-size nonstick skillet and cook over medium-high heat about 8 minutes, stirring occasionally, or until slightly browned and crisp. Remove from pan with a slotted spoon and drain on a paper towel-lined plate. 3. In a small saucepan, whisk half-and-half and egg yolks. Cook over medium heat about 8 minutes, whisking constantly, until temperature reaches 160° on an instant-read thermometer. Stir in basil, salt, pepper and nutmeg. 4. Add bacon to cooked pasta and asparagus. Stir in creamy egg mixture. Stir in 1/3 cup of the Parmesan cheese. 5. Spoon pasta into a serving bowl and sprinkle remaining 1 tablespoon Parmesan on top. Serve immediately. Click here to sign in and view nutrition information Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com. |
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