1 lb asparagus, diagonally cut 1 inch, and trimmed
3 garlic cloves, minced
1 pint cherry tomatoes, halved
2 oz Pecorino Romano cheese, finely grated, 1/2 cup
1/2 tsp Kosher salt
1/2 tsp freshly ground black pepper
1 large egg
8 oz uncooked penne pasta
1/4 cup fresh basil leaves
Instructions
Bring 3 quarts of water to a boil in a Dutch oven. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl to coat. Add asparagus. Saute 3-1/3 minutes. Add garlic. Saute for 1 minute. Add tomatoes. Cook for 6 minutes or until tomatoes are tender.
Combine cheese, salt, pepper and egg in a large bowl, stirring with a whisk. Add pasta to boiling water. Cook 10 minutes. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 Tbs basil.
Tip-
Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce.
Serving
Suggestions
Serve immediately.
Originally Submitted
12/29/2018
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