Tomato and Asparagus Carbonara
Adding some rotisserie chicken chunks or canned flaked tuna fish, is great too!
This is a great family quick and easy recipe.
1 Tbspolive oil, extra virgin
1 lbasparagus, trimmed and cut in 1-inch pieces
3 tspminced garlic
1 ptcherry tomatoes, halve
1/2 cpecorino romano cheese, finely grated
1/2 tspeach kosher salt and fresh ground pepper
8 ozpkg. penne pasta
1/4 cfresh basil leaves
How to Make Tomato and Asparagus Carbonara
- Bring 3 qts. water to a boil in a large pan; while preparing the following:
Heat a large nonstick skillet over medium high heat. Add oil to pan to coat.
Add asparagus, sauté 3 1/2 minutes.
Add garlic sauté for another minute.
Add tomatoes; cook for 6 more minutes, or until tomatoes are tender.
- Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.(don't worry about the raw egg - the heat from adding the hot pasta later will cook the egg, thickening it into a light, creamy sauce.)
- How add the pasta to the boiling water; cook about 8 minutes or until al dente. Drain and toss pasta immediately with egg mixture, tossing until sauce thickens.
- Divide pasta equally among 4 bowls.
Sprinkle each serving with 1 Tablespoon basil.
Great served with a fruity white wine- apple juice for the kids.