Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. Made with fresh ingredients from our Market Vendors, it becomes a Spring Farmers Market classic. The parmesan cheese from The Cheese People, fettuccine from Pappardelle's Pasta takes this over the top. Add another layer of flavor with seasoned bacon from Farmer Nick’s and Pastured Perfect. Don’t forget the wine from Glunz Family Winery!
- Kosher salt and freshly ground black pepper
- 1 cup grated Parmesan, plus more for serving, optional
- 3 large egg yolks
- 1 pound jumbo asparagus
- 8 ounces fettuccine
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1/4 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1/4 cup fresh parsley leaves, chopped
- Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
- Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
- Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
- Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium-low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
- Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.
Recipe courtesy of Food Network Kitchen