Yields: 0


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
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

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.
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