Spring Asparagus Bacon Carbonara

1. 1

   Bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring now and then, until tender but still slightly firm, about 12 minutes.

2. 2

   Meanwhile, heat a large skillet over medium-low. Cook the bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat from the skillet.

3. 3

   Add the asparagus to the bacon fat in the skillet and cook, stirring, until it starts to brown, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the asparagus and garlic to the plate with the bacon.

4. 4

   Set aside 2 tablespoons of the Parmesan cheese for garnish. In a small bowl, whisk the remaining Parmesan cheese with the egg yolks, Greek yogurt, salt, and pepper until smooth and combined.

5. 5

   Drain the spaghetti, reserving about 3/4 cup of the cooking water, and return the spaghetti to the pot. Stir in the egg yolk mixture and toss for 1 minute until evenly coated. Return the pot to low heat and cook for 1 to 2 minutes, adjusting the consistency with the reserved cooking water if needed.

6. 6

   Turn off the heat, pour in the half-and-half, and stir well. Mix in the bacon and asparagus until evenly distributed. Garnish with the reserved Parmesan cheese and parsley.

• Calories 466.94 kcal High
• Protein 28.03 g Good Source
• Carbs 53.1 g Moderate
• Total Fat 16.76 g High
• Saturated Fat 6.35 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 170.77 mg High
• Sodium 593.65 mg High
• Fiber 5.08 g Moderate
• Sugar 5.0 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 331.22 mg Good Source
• Iron 5.11 mg Good Source
• Potassium 362.69 mg Low Source
• Vitamin A 119.88 mcg_rae Moderate
• Vitamin C 32.66 mg Good Source
• Vitamin D 2.26 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten