Ham & Asparagus Carbonara with bread crumb topping
from http://www.cuisinerecipes.com/
Who knew leftovers could be this good? When you combine Easter ham and seasonal asparagus with a creamy sauce, you’ll be sure they can!
FOR THE TOPPING, TOAST:
3⁄4 cup fresh bread crumbs
1 Tbsp. olive oil
1⁄4 cup chopped fresh parsley
1 Tbsp. minced lemon zest
Salt and black pepper to taste
FOR THE CARBONARA, COOK:
8 oz. dry spaghetti
5 1⁄2 oz. thinly sliced asparagus
MEANWHILE, WHISK:
2 eggs, room temperature
3⁄4 cup grated Parmesan
1⁄3 cup heavy cream
HEAT:
2 Tbsp. olive oil
1⁄3 cup diced onion
1 Tbsp. minced fresh garlic
10 oz. diced cooked ham
1⁄4 cup dry white wine
For the topping, toast bread crumbs in 1 Tbsp. oil in a skillet over medium heat until golden, 3–4 minutes. Off heat, toss crumbs with parsley and zest; season with salt and pepper.
For the carbonara, cook spaghetti in a large pot of boiling salted water according to package directions, adding asparagus during the last 3 minutes of cooking; reserve 1 cup pasta water and drain.
Meanwhile, whisk together eggs, Parmesan, and cream.
Heat 2 Tbsp. oil in a skillet over medium-high; add onion and garlic and cook until beginning to soften, 2–3 minutes. Add ham and cook until beginning to brown, 4 minutes.
Deglaze skillet with wine, scraping up any brown bits; reduce slightly. Add ¼ cup reserved pasta water, then toss in spaghetti and asparagus to coat.
Off heat, immediately add egg mixture, stirring quickly until egg cooks and sauce slightly thickens.
Add additional pasta water until sauce reaches desired consistency; season with salt and pepper. Garnish each serving with bread crumb topping.
Makes: 4 servings
Nutrition Information
Per serving: 770 cal; 36g total fat (14g sat); 200mg chol; 627mg sodium; 62g carb; 4g fiber; 43g protein
