Tomato and Asparagus Carbonara

By Mary-10

Ingredients

• 3 quarts water
• 1 tablespoon olive oil
• 1 pound (1 inch) diagonally cut and trimmed asparagus
• 1 pint cherry tomatoes
• 2 ounces pecorino Romano cheese finely grated (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 large egg
• 8 ounces uncooked penne pasta
• 1/4 cup fresh basil

Preparation

Step 1

Bring 3 quarts of water to a boil in a dutch oven
heat a large nonstick skillet over medium high heat Add oil to pan; swirl to coat. Add asparagus; saute 3 1/2 minutes. Add tomatoes; cook for 6 minutes or until tender
Combine cheese, salt, pepper, and egg in a large bowl, stirring with a wisk.
Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately