The Best Pasta Carbonara-With A Twist - cooking recipe

Ingredients

3/4 lb gemelli pasta
1 lb asparagus
12 slices turkey bacon
1 1/4 cups fat-free half-and-half
3 egg yolks
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1/3 cup parmesan cheese, plus
1 tablespoon grated parmesan cheese

Preparation

Cook pasta in lightly salted water according to package directions.
Trim and cut asparagus into 1-inch pieces and add to boiling water during last 4 minutes of cooking time. Drain and keep warm.
Meanwhile, place bacon in a medium size nonstick skillet and cook over medium-high heat about 8 minutes, turning occasionally, or until slightly browned and crisp. Remove from pan with tongs and place on a plated lined with a paper towel.
In a small saucepan, whisk half-and-half, and egg yolks. Cook over medium heat about 8 minutes, whisking constantly, until temperature reaches 160 degrees on an instand-read termometer.
Stir in basil, salt, pepper, and nutmeg.
Add bacon to cooked pasta and asparagus.
Stir in creamy egg mixture. Stir in 1/3 cup Parmesan cheese.
Spoon pasta into a serving bowl and sprinkle with 1 teaspoon Parmesan. Serve immediately.