 |
"The touch of cream compliments the bacon
and asparagus ~ fantastic!" |
INGREDIENTS:
1
bunch asparagus, cut into 1 ½” pieces*
8
ounces fresh mushrooms - quartered
3
tablespoons olive oil
Sea
salt and pepper
8
ounces fettuccine noodles (or gluten free)
1/2
cup real bacon bits (or cooked bacon chopped)
3
garlic cloves, crushed and chopped
2
egg yokes
1/4
cup heavy cream
3/4
cup Parmesan or Parmigiano-Reggiano cheese, grated
2
tablespoons fresh parsley, chopped
PREPARATION:
1. Cook the pasta according to package
directions. Depending on how you cook
the vegetables you may want to start this beforehand. Timing is important in this recipe. (See step
4-6)
2. Mix egg yolks, heavy cream, cheese and
parsley in a bowl. Set aside.
3. You can either bake or sauté the
asparagus and mushrooms. I prefer
baking.
a.
Baked: Heat oven to 400 degrees. In a bowl, mix oil, asparagus and
mushrooms. Pepper well and salt to
taste. Spread mixture on baking sheet
and cook for 20-25 minutes.
b.
Sauté: Heat oil in skillet over
medium high heat. Toss in asparagus and
mushrooms; pepper well and salt to taste.
Sauté for 5-8 minutes until asparagus is bright.
4. Drain the cooked pasta reserving some of
the water.
5. Heat the bacon in a large skillet over
medium heat (2 minutes). Add garlic and
sauté for a minute longer.
6. Add asparagus, mushrooms, egg mixture and
1/4 cup reserved pasta water to the pan; lightly toss with wooden spoon. Add pasta and toss well.
7. Serve and enjoy!
*
To remove the fibrous part of the asparagus stalk, hold each end of the stalk
and bend. It will naturally break off at
the right point.
