2/3 c. grated parmesan cheese
3/4 pound spaghetti (I was too lazy to make fresh so I used Barilla PLUS)
1 bunch asparagus, cut crosswise into 2 inch pieces
2 T. extra virgin olive oil
5 slices bacon, coursely chopped
3 cloves garlic, finely chopped
1/4 c. dry white wine (or use low-sodium chicken stock)
Salt & Pepper
Beat the eggs and cheese together in a large bowl and set aside. Boil a large pot of water and cook the pasta until al dente.
Add the asparagus during the last minute of cooking. Drain, but reserve 1/2 c. of the water for later. Add the hot pasta and asparagus to the egg/cheese mixture and toss to coat.
Meanwhile, heat the olive oil in a skillet over medium heat. Cook the bacon until crisp. Add the garlic and wine/stock and cook until slightly reduced (1 minute). Stir the bacon mixture into the pasta. Add some of the reserved water so that you can mix it easier. Season with salt and pepper.
My pictures have been sucking lately, but here's my result. This is the second time I've made this recipe. The recipe above serves 4, so I usually cut most of the items in half for when it's just me and John. I tend to use more bacon and asparagus.