Carbonara with added asparagus makes for a flavorful dish

Serves 2

1/3 cup olive oil
1/3 cup pancetta or 4 slices bacon cut into 8ths
2 eggs (raw and whisked)
Salt and Pepper to taste (1/2 teaspoon dried parsley and red pepper flakes optional)
4 Asparagus stalks cut into small pieces.
Parmesean cheese
Pasta: Spaghetti for 2 (approximately 4-7 ounces 120-200 grams)

BEGIN, in a large pan add water and place onto high heat.

In a sauce pan, heat oil and pancetta over medium heat. Make sure that the oil and the pancetta does not burn.

Using a a mixing bowl crack open eggs and whisk with a fork. Set aside.

Add 1 Tbsp salt when water boils. Add half box pasta and allow to boil in water for allotted time along with asparagus. Drain well!

Drain pasta well! Place pasta back into pan over low heat. Add eggs to pasta and then add hot oil with pancetta/bacon to pasta. Turn well. Eggs will cook fast. Allow to cook together for 2 minutes.  Remove from heat and serve with parmesan cheese, cracked pepper to taste and dried parsley/pepper flakes.

Kim Crocker-Scardicchio