Asparagus Carbonara

It was one of those rushed Tuesday nights where no matter how quickly you feel like you’re moving, its somehow not quick enough. I’m sure you know the one: baseball and soccer practices, work and chores, errands, a forgotten trip to the grocery store and three grumpy kids lined up on kitchen stools hungry and agitated from a long busy day (not to mention the senile golden retriever underfoot waiting for his dinner and the dozen other farm animals needing to be fed, waiting only slightly more patiently than the children). Insert your own to-do list from the day and I bet we are in the same boat.

It would have been easy to throw a frozen pizza in the oven or slap some peanut butter on bread and call it dinner. And of course, there are absolutely those days, but sometimes you need a good meal, something that comforts as much as it nourishes on a busy hard day.

On this particular night, even in the midst of the chaos, I needed a few minutes to chop and slice, stir and sprinkle. I needed the house to smell like cooking onion and garlic and I wanted my children to eat something green even if they complained. I eyed a few pieces of bacon, some asparagus I picked up at the market the day before and a half opened package of pasta. I could work with that.

People ask me why I cook and oddly it’s the crazy nights that crystalize why it means so much to me. Don’t get me wrong, I love the slow and easy days where I can putter in my kitchen. But let’s be honest, that’s not the norm. Most days look like Tuesday nights; a little rushed, sometimes frazzled, a hungry family wanting food fast.

Using my hands and my imagination I can create something from almost nothing. I can feed my family and friends mostly healthy food, much of which grows right here in my Valley. This ability to make something tangible and essential reminds me I can create and do so much more than I often let myself believe.

This easy take on carbonara is a fast 20 minutes. You’ve got a pot and two skillets going all at the same time. You chop and stir, drain and taste and suddenly dinner is ready.

Asparagus Carbonara

·         4-5 slices center-cut slab bacon, cut into 1/2 inch pieces

·         1 pound pasta (penne or cavatappi)

·         1 bunch asparagus (about a pound), woody ends cut off, trimmed into 1-inch pieces

·         1 shallot or ½ walla walla sweet onion, diced

·         2 gloves garlic, diced

·         1 tablespoon olive oil

·         1 tablespoon butter

·         4-6 large eggs (1 per serving)

·         ¼ cup, thinly sliced basil

·         ½ cup parmesan cheese

·         Red pepper flakes (optional)

·         Salt and pepper

Set a large pot of water over high heat. At the same time heat a large skillet or frying pan over medium heat. Add the olive oil to the pan and cook the bacon pieces until the bacon is crispy and cooked through. Remove the bacon from the pan with a slotted spoon and drain on a paper towel lined plate. Turn the heat on the pan to low and add the onion. Cook for two to three minutes. Add the garlic and cook for an additional minute. Salt and pepper the onion and garlic mixture. Add the butter to the pan along with the asparagus and cook until the asparagus is bright green and tender, about eight minutes. When the asparagus is finished, turn the heat off to the pan and set aside.

When the pot of water boils, stir in a big handful of salt and the pasta. When the pasta is tender, drain away the water reserving ¼ cup of pasta water. Going back to your pan, turn the heat to medium-low and stir in the bacon and pasta. Pour the pasta water over the mixture and sprinkle with parmesan cheese. Toss gently to combine. Salt and pepper the pasta and add a pinch or two red pepper flakes along with half of the fresh basil. Reserve the rest of the basil to garnish individual servings. Turn heat off and set aside.

Using a small fry pan, heat the pan over medium-high heat. Spray the pan with a little cooking spray or melt a little butter in the pan. When the pan is hot, crack the egg, making sure not to break the yolk. Cook for 2 minutes or until the egg white is firm but the yolk is still very runny. Using a spatula, remove the egg from the pan and start again until you have one fried egg per person.

To serve, scoop pasta onto a plate and lay an egg over the pasta. Garnish with more fresh basil a sprinkle of parmesan cheese and black pepper.