Penne with Asparagus Carbonara

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Pasta with egg, asparagus, and cheese.

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Ingredients

??? asparagus, average size ???
??? olive oil ???
??? penne rigate, or other short cut pasta ???
??? egg yolks ???
??? dried oregano ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? pasta cooking water ???
??? Parmesan cheese, grated ???

Before you start

Keep the serving plates warm on the stove while you're preparing the dish.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.

Method

  1. Preheat the oven to 230ºC/450ºF.
  2. Prepare the asparagus. Lay the asparagus in a single layer on an oiled baking tray. Coat thoroughly with oil, then add a little salt. Bake in the middle of the oven until the asparagus change colour, about 8-10 min, depending on their size. Shake the tray a couple times during cooking so that the asparagus will cook evenly. After baking, cut the asparagus into pieces sliced at an angle, about 2 cm long. Set aside.
  3. To save time, the rest of the sauce preparation and the pasta cooking can be done at the same time.
  4. Cook the pasta in a large pot of boiling salted water, until al dente.
  5. Meanwhile, separate the egg whites and yolks. Set the whites aside in a glass jar with a lid and put them in the refrigerator or freezer for a future use in another recipe. Stir the yolks in a serving bowl which is large enough to hold and mix all the pasta, add the oregano, and season with salt and pepper. Beat the egg mixture 1 min with a fork, then dilute it with the specified amount of pasta cooking water. Set aside.
  6. Drain the pasta, then pour it into the bowl. Mix rapidly in order to cook the yolks and let the pasta get coated at the same time. Add the asparagus and its cooking juices, sprinkle with the grated parmesan, then serve in the warmed plates.

Nutrition Facts Table

per 1 serving (220 g)

Amount

% Daily Value

Calories

280

Fat

8 g

12 %

Saturated 2.1 g
+ Trans 0 g

11 %

Cholesterol

110 mg

Sodium

210 mg

9 %

Carbohydrate

42 g

14 %

Fibre

4 g

15 %

Sugars

2 g

Net Carbs

38 g

Protein

11 g

Vitamin A

13 %

Vitamin C

6 %

Calcium

8 %

Iron

18 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin K
Good source of  :
Iron, Niacin, Phosphorus, Vitamin B12, Vitamin E, Zinc
Source of  :
Calcium, Copper, Fibre, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin D
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Vegetables 0
Meat and Alternatives ½
Fats 1
More info
Check out our Meal Plans for Type 2 Diabetes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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