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Asparagus Carbonara

Asparagus Carbonara
Photo by Scott Phillips

Ingredients

  • 1 Tbs. extra-virgin olive oil
  • 4 large eggs*
  • 1 lb. dried penne rigate
  • 1 medium yellow onion, halved and thinly sliced
  • 4 slices bacon, sliced crosswise into ¼-inch wide strips
  • 3 oz. (1 cup) freshly grated Parmigiano Reggiano; more for serving
  • 1-½ lb. asparagus
  • + 1 more ingredients
    • Kosher salt and freshly ground black pepper

Put a large pot of salted water on to boil. Trim the tough bottom ends from the asparagus and cut the spears diagonally into 1-inch segments. In a large sauté pan, cook the bacon over medium heat until light golden brown, about 10 minutes. With a slotted spoon, transfer the bacon to a plate line...

View full recipe at Fine Cooking

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