I have previously shared my recipe for spaghetti carbonara, but I made it a little different this week. This one knocked my socks off (if I must say so myself). Try it and report back.
Cavatappi Carbonara with Asparagus
1 box cavatappi
1 lb bacon
1 small onion, chopped
1 bunch of asparagus, trimmed and cut into one-inch pieces
1/2 c shredded parmesan cheese
1/2 c heavy cream
Preheat oven to 350.
Cook cavatappi according to package directions. While noodles are cooking, cut bacon into pieces and fry. Drain all but 1T bacon grease. Add onions and cook until opaque. Remove from pan. Add the asparagus to the pan and cook over medium heat until tender, about eight minutes.
Meanwhile, in a large mixing bowl, whisk eggs and 1/4 c heavy cream. Add remaining ingredients (drain but do not rinse the pasta). Drizzle remaining 1/4 c heavy cream over entire dish and mix gently. Pour into large casserole dish or pasta bowl. Heat in the oven for 10 minutes. Sprinkle with additional parmesan cheese, if desired.
*I don't really measure the cheese; put as much as you like. I usually put a large handful.
** You don't have to heat in the oven; I just think it helps the eggs set up just a bit before serving.
*** Fresh or frozen peas are a good substitute for asparagus