Shrimp Asparagus Carbonara

Course: Dinner

Cuisine: American, Italian

Cook Time: 20

Total Time: 20

Servings:

Calories: 615kcal

Author: Laureen King

A quick and easy pasta dish that is perfect for busy families, yet so incredibly tasty you'll want to make it for company.

8 slices bacon Diced. I like to use bacon with less fat, or cut away excess fat.
⅓ cup onion finely diced
1 clove garlic finely minced
16 oz large shrimp tail-off
1 cup fresh asparagus chopped into pieces
1 cup heavy cream
2 egg yolks
1 cup parmesan cheese grated
¼ teaspoon ground pepper
¼ teaspoon salt
12 oz spaghetti

Cook pasta, drain and set aside. (Keep warm) I like to add a drizzle of olive oil to prevent the spaghetti from sticking together.
Using a large non-stick skillet, cook the bacon until crisp.
Add the onions and garlic and sauté until the onions are soft. (about 2 minutes)
Add the shrimp and asparagus, cook an additional 4-5 minutes.
In a small bowl combine the cream, egg yolks, parmesan cheese, salt and pepper.
Add the shrimp and asparagus mixture into the cooked pasta.
While the pasta mixture is still hot, stir in the cream, egg and cheese mixture. Toss to completely combine.
Season to taste with extra fresh ground pepper and salt.

Tip: Do not allow pasta to cool before stirring in cream, egg, cheese mixture. The hot pasta is what cooks the eggs, cream and cheese.