2/3 cup grated Parmesan cheese
3/4 pound pasta such as elbows, spaghetti, rotelle, etc.
1 bunch asparagus, trimmed, cut into 1 inch pieces
2 tablespoons butter or extra-virgin olive oil
5 slices bacon, chopped
3 cloves garlic, finely chopped
Salt and pepper to taste
- In a large pot of boiling, salted water, cook the pasta until al dente, about 10 minutes, adding the asparagus during the last two minutes of cooking. Drain.
- Beat together the eggs in a bowl.
- While pasta cooks, heat a large, heavy skillet over medium heat and cook bacon until crisp. Remove bacon from pan and set aside. Add the olive oil and garlic and cook garlic for about 1 minute. Add the pasta and asparagus to pan and toss to coat with the garlic. Pour in the eggs and toss to coat and cook, about 2 minutes. Add the bacon and Parmesan and toss another minute to melt the cheese. Season with salt and pepper and serve immediately.