Gluten Free Carbonara

Ingredients

• 1 box Barilla® Gluten Free Spaghetti , 12 ounce
• 0.5 cups chopped onion
• 1 cup chopped raw bacon
• 1 tablespoon vegetable oil
• 1 bunch asparagus , trimmed, cut 1 inch long on a bias
• 5 large egg yolks , lightly beaten
• 0.5 cups grated Parmesan cheese
• salt and ground black pepper to taste

Instructions

1. 1

   Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.

2. 2

   Meanwhile, sauté onion, bacon, and oil in a skillet over medium-high heat until bacon is rendered and onions are translucent, about 5 minutes. Add asparagus; sauté for 3 to 4 minutes, then season with salt and pepper.

3. 3

   Mix yolks with cheese in a bowl. Season with salt and pepper; set aside.

4. 4

   Toss pasta with bacon and asparagus mixture in the skillet until warmed through. Remove the skillet from heat.

5. 5

   Fold yolk mixture into pasta; stir vigorously until yolks thicken and coat spaghetti. Serve immediately.