Tomato and Asparagus Carbonara |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Toss the pasta and vegetables immediately after cooking. The heat from the pasta will cook the egg, thickening it into a light, creamy sauce. Ingredients:
3 quarts water |
1 tablespoon extra-virgin olive oil |
1 pound (1-inch) diagonally cut trimmed asparagus |
3 garlic cloves, minced |
1 pint cherry tomatoes, halved |
2 ounces pecorino romano cheese, finely grated (about 1/2 cup) |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
1 large egg |
8 ounces uncooked penne pasta |
1/4 cup fresh basil leaves |
Directions:
1. Bring 3 quarts water to a boil in a Dutch oven.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
4. Add pasta to boiling water; cook 10 minutes or until al dente. 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 tablespoon basil. Serve immediately.
5. Wine Match: The bright, dry acidity of a sauvignon blanc will complement the grassy asparagus (and won't bring out an unflattering metallic taste). Try a fuller-bodied California wine like Simi Winery's Sonoma County Sauvignon Blanc ($14), with crisp lemon and rich tropical notes. -Gretchen Roberts
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