6 slices bacon, cut into lardons
1 pound asparagus, cut into 1" pieces
3 egg yolks
½ cup grated Parmesan cheese
½ cup cream
In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, about 8 to 12 minutes; transfer to a paper-towel-lined plate. Drain all but one tablespoon grease from the skillet. Saute the asparagus for 3 to 5 minutes.
Prepare the spaghetti per package instructions.
Meanwhile, in a two cup measure, whisk together the eggs, Parmesan and cream. Drain the spaghetti and add it to the pan with the asparagus. Pour the egg mixture overtop and toss well to coat. Stir in the bacon and serve.
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