Easy
50 min
Gluten Free Carbonara
american
american_region
european
italian
main
side
savory
umami
medium
fast
Prep
20 min
Cook
30 min
Total
50 min
Ingredients (8)
1 (12 ounce) box Barilla® Gluten Free Spaghetti
g
½ cup chopped onion
g
1 cup chopped raw bacon
g
1 tablespoon vegetable oil
g
1 bunch asparagus, trimmed, cut 1 inch long on a bias
g
5 large egg yolks, lightly beaten
g
½ cup grated Parmesan cheese
g
salt and ground black pepper to taste
g
Nutrition
kcal
fat
carbs
protein
Instructions
1
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
2
Meanwhile, sauté onion, bacon, and oil in a skillet over medium-high heat until bacon is rendered and onions are translucent, about 5 minutes. Add asparagus; sauté for 3 to 4 minutes, then season with salt and pepper.
3
Mix yolks with cheese in a bowl. Season with salt and pepper; set aside.
4
Toss pasta with bacon and asparagus mixture in the skillet until warmed through. Remove the skillet from heat.
5
Fold yolk mixture into pasta; stir vigorously until yolks thicken and coat spaghetti. Serve immediately.