Ingredients
6 oz pasta, of your choice, cooked and cooled
3 oz bacon rashers, chopped
3 oz red onions, diced
10 oz asparagus, (1 bunch), trimmed and cut into 1-inch pieces
8 oz zucchini, diced
4 egg yolks
1 tsp lemon juice, or lime juice
½ cup parmesan cheese, grated or powdered
1 cup pasta water, reserved from cooking of the pasta
salt and ground white pepper, to taste
1 tbsp bacon, crispy
1 tsp parmesan cheese, grated or powdered
¼ tsp chili flakes, optional
Preparation
Add bacon in a large skillet over medium heat. Saute until crispy.
Add onions and saute for roughly 5 minutes until translucent.
Add zucchini and asparagus. Saute for roughly 8 minutes until vegetables turn slightly golden. Set aside.
Over low heat, add the pasta water to a sauce pot and heat until simmering.
While waiting, combine lemon or lime juice and egg yolks in a separate bowl. Whisk until combined.
Temper the eggs by slowly adding 1 to 2 tablespoons of hot pasta water into the eggs, whisking constantly. Add enough pasta water until you reach ½ cup tempered egg mixture.
Combine cooked pasta, cheese, and vegetables in a clean large skillet. Return over low heat and saute until just warm.
Remove the skillet from the heat, add the tempered egg mixture into it, and toss until it forms a sauce and starts thickening. You may need to return back to low heat to help the sauce thicken.
Once the sauce has thickened, season with salt and pepper. Adjust accordingly.
Garnish your pasta with crispy bacon, parmesan cheese, and chili flakes (if preferred).
