BLACK PIG Bacon & Asparagus Carbonara

By CheeseDiva

Ingredients

• 6 slices quality bacon, cut in lardons
• 1 bunch (pencil thin) asparagus, cut into 3/4 inch lengths on the bias 4 eggs, whisked
• 1 cup fresh grated parmesan cheese, plus more for garnish
• kosher salt and fresh ground black pepper

Details

Adapted from rachaelraymag.com

Preparation

Step 1

Bring a large pot of salted water to a boil. In a saute pan on medium high heat, cook the bacon until crispy, about 4 minutes. Cook the pasta until done, about 4 minutes. Half way through the cooking add the asparagus. Meanwhile, in a bowl combine the eggs with the parmesan, salt and pepper.
Strain the pasta, reserving 1/2 cup of the pasta water for the sauce. Add the hot pasta and asparagus, some of its water, and the hot bacon and its rendered fat to the egg and cheese. With tongs toss and add pasta water to desired consistency. Season to taste with salt and pepper. It is important that the pasta and the bacon be hot because they are cooking the egg and thickening the sauce and its also important to work quickly so you don't overcook the eggs or they will scramble. Plate up into pasta bowls and garnish with more parmesan cheese.