Real Recipes From Real Home Cooks ®

tomato and asparagus carbonara

★★★★★ 2
a recipe by
Pat Duran
Las Vegas, NV

This is a very versatile recipe I found on "cooking light"- the recipe calls for tomato and asparagus with the pasta - but you can try bell pepper, squash, string beans, onion or mushrooms. Adding some rotisserie chicken chunks or canned flaked tuna fish, is great too! This is a great family quick and easy recipe.

★★★★★ 2
serves 4 servings
prep time 25 Min
method Stove Top

Ingredients For tomato and asparagus carbonara

  • 1 Tbsp
    olive oil, extra virgin
  • 1 lb
    asparagus, trimmed and cut in 1-inch pieces
  • 3 tsp
    minced garlic
  • 1 pt
    cherry tomatoes, halve
  • 1/2 c
    pecorino romano cheese, finely grated
  • 1/2 tsp
    each kosher salt and fresh ground pepper
  • 1 lg
  • 8 oz
    pkg. penne pasta
  • 1/4 c
    fresh basil leaves

How To Make tomato and asparagus carbonara

  • 1
    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.
  • 2
    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.)
  • 3
    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.
  • 4
    Divide pasta equally among 4 bowls. Sprinkle each serving with 1 Tablespoon basil. Serve immediately. Great served with a fruity white wine- apple juice for the kids.