Spaghetti Carbonara with Asparagus and Prosciutto
Spaghetti Carbonara with Asparagus and Prosciutto
Ingredients
- 3/4 lb (340 g) spaghetti or other long pasta
- 1 onion, chopped
- 1 garlic clove, chopped
- 1/2 lb (225 g) asparagus, cut into 1-inch (2.5-cm) lengths
- 1/4 lb (115 g) prosciutto, thinly sliced
- 4 eggs
- 1 1/2 cups (105 g) Parmigiano-Reggiano, freshly grated
Instructions
- In a large pot of boiling salted water, cook the pasta until al dente. Set aside 1 cup (250 ml) of the cooking water. Drain the pasta.
- Meanwhile, in a large skillet over medium-high heat, brown the onion, garlic, asparagus and prosciutto. Remove from the heat.
- In a large bowl, combine the eggs, cheese and reserved cooking water. Season with salt and pepper. Add the pasta to the egg mixture and toss until well coated. Transfer to the skillet and reheat over low heat, stirring constantly, until the egg mixture begins to thicken. Adjust the seasoning. Serve immediately in shallow bowls.
Spaghetti Carbonara with Asparagus and Prosciutto