Asparagus carbonara

 

If the internet is to be believed, the Swedish have traditionally been more into white asparagus than green, but I'll take what we can get during the brief season, and the green is pretty in this recipe.

Asparagus carbonara
Adapted from "Swedish Summer Feasts," by Amanda Schulman and Hannah Widell, a book filled with recipes for summer beach house living in another all-too-brief season, known as summer. The pictures will make you want a Swedish beach house.

Ingredients
14 ounces pasta
10 ounces bacon, chopped fine
1 yellow onion, chopped fine
9 ounces asparagus spears, cut into 1-inch pieces
4 eggs
2/3 cup heavy cream
3 ounces Parmesan, grated, plus more for garnish
2 garlic cloves, finely chopped

Method
Cook pasta in boiling, salted water until al dente. Drain, reserving cooking liquid.

Meanwhile, cook bacon and onion in a large deep pot until bacon is crisp. Add asparagus and cook until just tender. Add pasta to pot.

Mix eggs, cream, Parmesan, garlic and salt and pepper in a bowl. Stir into pasta mixture, adding some of reserved cooking liquid to make desired sauciness. Serve garnished with Parmesan.

Rating: Fine. It's pasta carbonara with asparagus, so if you like them both separately, you'll like them together.