CSA | Spaghetti Carbonara with Asparagus

This week's CSA box brought us a bag of spinach, one head of lettuce, a bunch of radishes, a bunch of rhubarb, chives, and two bunches of asparagus.

Lettuce, chives, and radishes went into dinner salads. Rhubarb went into Steve's favorite strawberry rhubarb pie.


The spinach and one bunch of asparagus went into this vegetable medley with mushrooms. It was good, but it lacked something. A little crunch perhaps? Maybe some sliced almonds? But also a bit of flavor...a dash of soy sauce? 


The other bunch of asparagus was served with our favorite spaghetti carbonara recipe. This was a perfect meal. When we first started making it a couple years ago both Steve and I were a bit weirded out by the raw egg yolk on top, but we have since learned to love it's creaminess. There's really nothing quite like it.


Spaghetti Carbonara with Asparagus

Ingredients

1/2 onion, chopped
6 slices bacon, chopped
1/2 C. heavy cream
4 eggs, separated with the yolks kept whole
3/4 lb. spaghetti
1/2 lb. asparagus, split lenthwise
1 C. freshly grated Parmesan 
Freshly ground black pepper

1. In a large pot, bring salted water to a boil and cook spaghetti according to package directions.
2. Meanwhile, heat a large skillet over medium heat and cook the chopped bacon until cooked through.
3. While the pasta and bacon cook, steam the asparagus spears for 3-4 minutes. Remove to a bowl and dress with a drizzle of olive oil and a bit of salt.
4. Add the chopped onion to the bacon in the skillet. Saute until translucent, about 8 minutes. Add the cream and cook for an additional minute.
5. Drain the pasta. Add it to the skillet with the cooked onion mixture and stir to coat. Add half of the cheese and stir well.
6. Remove from the heat and add the egg whites. Stir vigorously. The heat of the pasta will cook the egg.
7. Divide pasta among bowls (this makes enough for 2 adults and 2 children or 3 adults and one child). Top each serving with an egg yolk, a sprinkle of the remaining grated cheese, a turn of freshly grated pepper, and the asparagus spears. Serve immediately. Stir the egg yolk into the hot pasta (which will cook it slightly)

4 comments:

  1. We have been getting the BEST asparagus lately. So yummy. My youngest one and I are the only ones who eat it though. Everything looks so delish. Have a great weekend!

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  2. your csa posts, pics and recipes are just wonderful! thanks so much for sharing.

    have a lovely weekend :)

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  3. yum, i have never made that before, must give it a shot

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  4. It is just awesome.
    I doubled the ingredients of sauce to make it more creamy. And I added some cheese to make it perfect!

    Wait till you see your freedom from addiction

    ReplyDelete