Asparagus Carbonara

4 slices bacon, sliced crosswise into ¼-inch wide strips

1 medium onion, halved and thinly sliced

1 T. EVOO

1½ lb. asparagus trimmed and cut on the diagonal into 1 inch pieces.

Kosher salt and freshly ground pepper

1 lb. dried penne rigate

4 large eggs

1 c. freshly grated Parmigiano Reggiano

Directions:

Put on a large pot of salted water to boil.

In a large sauté pan, cook the bacon over medium heat until golden brown.

With a slotted spoon, transfer the bacon to a plate with paper towels, leaving as much fat as possible.

Add the onion to the pan, and sauté until softened.

Increase the heat to medium high and continue to cook, stirring frequently, until the onion browns around the edges.

Transfer to a small bowl.

Return the pan to medium-high head and add the oil.

As soon as the oil is hot, add the asparagus.

Sprinkle with salt and cook, stirring frequently until the asparagus until crisp tender and brown in spots.

Keep warm.

Cook the penne in the boiling water, stirring occasionally, until al dente.

Whisk the eggs with ¼ t. salt in a small bowl and then stir in the cheese until well blended.

Drain the pasta.

In a large serving bowl, immediately mix the hot pasta with the egg and cheese mixture.

Add the asparagus, onion, and bacon.

Toss well.

Season with a generous amount of pepper and toss well again.

Yield: 4-6