Asparagus Carbonara

Ingredients

• 1 package spaghetti , 8 ounce
• 4 slices center-cut bacon , chopped into 1/2-inch slices
• 1.5 cups thin asparagus , cut into 1 1/2-inch lengths
• 1 large clove garlic , minced
• 0.5 cups finely grated Parmesan cheese , divided
• 3 large egg yolks , at room temperature
• 0.5 cups plain fat-free Greek yogurt
• salt and freshly ground black pepper to taste
• 2 tablespoons fat-free half-and-half
• 0.25 cups freshly chopped parsley

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

2. 2

   Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.

3. 3

   Add asparagus to bacon fat in the skillet and cook and stir until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with bacon.

4. 4

   Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.

5. 5

   Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.

6. 6

   Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.