Prep Time::15 mins
Cook Time::20 mins
Total Time::35 mins
Servings::6
Ingredients
1 (12 ounce) box Barilla® Gluten Free Spaghetti
½ cup chopped onion
1 cup chopped raw bacon
1 tablespoon vegetable oil
1 bunch asparagus, trimmed, cut 1 inch long on a bias
5 large egg yolks, lightly beaten
½ cup grated Parmesan cheese
salt and ground black pepper to taste
Directions
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
Meanwhile, sauté onion, bacon, and oil in a skillet over medium-high heat until bacon is rendered and onions are translucent, about 5 minutes. Add asparagus; sauté for 3 to 4 minutes, then season with salt and pepper.
Mix yolks with cheese in a bowl. Season with salt and pepper; set aside.
Toss pasta with bacon and asparagus mixture in the skillet until warmed through. Remove the skillet from heat.
Fold yolk mixture into pasta; stir vigorously until yolks thicken and coat spaghetti. Serve immediately.