Bow Tie Carbonara with Asparagus

By ctaubenheim

Ingredients

• 2 qts water
• 8 oz uncooked farfalle (bowtie pasta)
• 2 1/2 cups (1 inch) diagonally sliced asparagus
• 6 Tbsp ( 1 1/2 oz) grated fresh parmesan cheese, divided
• 1/4 cup fat free milk
• 1/4 cup egg substitute
• 2 Tbsp chopped fresh chives
• 1/4 tsp salt
• 2 bacon slices
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• freshly ground black pepper
• chopped fresh chives (optional)

Details

Preparation time 14mins
Cooking time 34mins

Preparation

Step 1

Bring 2 qts water to a rolling boil. Add pasta; cook 11 minutes or until al dente. Drain; keep warm. Bring water to a boil in a medium saucepan; add asparagus. Cook 5 minutes or until crisp tender. Drain; set aside. Combine 2 Tbsp cheese, milk, egg substitute, 2 Tbsp chives, and salt in a small bowl; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon, and crumble. Add onion and garlic to bacon drippings in pan; saute 5 minutes or until tender. Remove from heat; stir in asparagus and bacon. Combine asparagus mixture, pasta and milk mixture in a large bowl. Divide evenly among 4 shallow bowls; top each serving with 1 Tbsp cheese. Sprinkle with pepper; and top with chives, if desired.