8slicesbacon dicedI like to use bacon with less fat, or cut away excess fat
⅓cuponion finely diced
1clovegarlic finely minced
112 ozbox Barilla® Pronto™ Spaghettiregular pasta can be used cook as per box instructions
16oztail-off cooked large shrimpthawed
1cupfresh asparagus chopped into pieces
1cupheavy cream
2egg yolks
1cupparmesan cheese grated
fresh ground pepper
¼teaspoonkoscher salt
Instructions
In large non-stick skillet cook bacon until crisp.
Add onions and garlic, saute until onions are soft (about 2 minutes)
Remove from skillet and set aside.
Drain any excess grease from pan, add 3 cups of cold water and whole box of Barilla Pronto spaghetti and ¼ tsp. salt.
Cook on high heat, stirring regularly until most of the water is absorbed, about 7 minutes.
Add shrimp and asparagus; cook an additional 3 minutes.
In small bowl mix together cream, egg yolks and parmesan cheese.
Add bacon mixture into pasta, then stir cream mixture into pasta.
I like to use two wooden spoons to toss everything together evenly.
Notes
* do not allow pasta to cool before stirring in cream, egg, cheese mixture. The hot pasta is what cooks the eggs, cream and cheese.*If you prefer to use regular pasta, cook as per box instructions and keep warm until adding to sauce.