Spring Carbonara
Cooking Light|April 2018

Fresh asparagus and green peas lend a bright spring flavor to the classic bacon, egg yolk, and Parmesan carbonara sauce.

Spring Carbonara
 

Active: 25 min. Total: 25 min.

8 oz. uncooked whole-wheat linguine

4 center-cut bacon slices, chopped

1½ cups finely chopped asparagus

1 garlic clove, thinly sliced

3 large egg yolks

¾ tsp. kosher salt

¾ tsp. black pepper

1 oz. Parmesan cheese, finely grated (about â…” cup), divided

2 Tbsp. extra-virgin olive oil

1½ cups frozen green peas, thawed

This story is from the April 2018 edition of Cooking Light.

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This story is from the April 2018 edition of Cooking Light.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.