I recently picked up a copy of EVERYDAY with Rachael Ray and immediately marked this recipe! I love pasta, bacon and asparagus, so I figured I couldn't go wrong--I was just praying that this recipe wasn't as much work as the last Rachael Ray recipe I tried! There was a bit of prep work involved, but not too much, by any means. My husband and I both really enjoyed this dish...it was unlike anything I have ever made, but a dish I will certainly make again! There was one major "issue" I had with the recipe--perhaps I'm just paranoid, but I'm not a fan of eating raw eggs. The original recipe stated to mix the pasta and asparagus into the egg/cheese mixture and then add the bacon at the end. I decided (after conferring with my sister) that I would add the pasta mixture (already mixed with the egg/cheese) to the skillet and simmer it for about five minutes to cook the egg. It was delicious!!!!
2 large eggs 1 cup grated Parmesan cheese 3/4 pound spaghetti 1 bunch asparagus, halved lengthwise and cut crosswise into 2-inch pieces 2 tablespoons extra-virgin olive oil 12 ounces bacon, coarsely chopped 1/4 cup dry white wine Salt and Pepper
In a large bowl, beat together the eggs and cheese. In a large pot of boiling, salted water, cook the pasta until al dente, adding the asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add the hot pasta and asparagus to the egg mixture; toss to coat.
Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the bacon and cook until crisp; stir in the garlic. Add the wine and cook until slightly reduced, about 1 minute. Add the pasta mixture to the skillet and simmer for approximately 5 minutes, adding the reserved pasta water to moisten. Season with salt and pepper.
Source: Adapted from EVERYDAY with Rachael Ray (June/July 2009)
If you were to look up the word "picky" in the dictionary, you would see a picture of my husband off to the left. Growing up, I was exposed to all sorts of different foods and encouraged to experiment with different flavors, but after meeting my husband, I somewhat locked myself into an eight to ten meal rotation and was reluctant to deviate. I have since given birth to two of the least picky eaters on the face of the Earth, thus inspiring me to transform my cooking style. I know many people, like myself, lead such hectic lives, so I strive to find recipes that are quick and easy--especially those that you can whip up with ingredients that you ordinarily have on hand!
A bit about me...I married my husband, Marcus, on June 1, 2003 and we welcomed our son Jacob on March 22, 2005. Our daughter, Madeline, was born on March 1, 2008. I stay home with the kids for the most part, but also work occasional shifts as a registered nurse at a local hospital. I truly hope you enjoy my blog. A special "thank you" to my sister, Sarah, for giving me the idea! Her creativity is hard to live up to, but I'm a very determined person and hope to make her proud :)