Ingredients
Scale
- 8 slices bacon, diced (preferably with less fat or excess fat trimmed)
- 1/3 cup onion, finely diced
- 1 clove garlic, finely minced
- 16 oz large shrimp, tail-off
- 1 cup fresh asparagus, chopped into pieces
- 1 cup heavy cream
- 2 egg yolks
- 1 cup Parmesan cheese, grated
- 1/4 teaspoon ground pepper
- 1/4 teaspoon salt
- 12 oz spaghetti
Instructions
- Boil the spaghetti until al dente, then drain. Toss with a splash of olive oil to prevent sticking and keep warm.
- In a large non-stick skillet, cook diced bacon over medium heat until crispy.
- Add finely diced onion and minced garlic to the skillet; sauté for about 2 minutes until onion softens and becomes fragrant.
- Add shrimp and chopped asparagus to the pan; cook for 4 to 5 minutes until shrimp turn opaque and asparagus is tender yet crisp.
- In a small bowl, whisk together heavy cream, egg yolks, grated Parmesan, salt, and ground pepper until well combined.
- Combine the shrimp and asparagus mixture and crispy bacon with the warm cooked spaghetti.
- While the pasta is still hot, quickly stir in the cream, egg, and cheese mixture. Toss continuously so the sauce thickens and coats the pasta evenly; avoid letting the pasta cool to prevent scrambling.
- Taste and adjust seasoning with more salt or freshly cracked pepper if desired. Serve immediately, with extra Parmesan for sprinkling.
Notes
Add the cream, egg, and cheese mixture while the pasta is still hot to achieve a silky sauce and avoid scrambling the eggs.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 615 kcal
- Fat: 34 g
- Carbohydrates: 47 g
- Protein: 30 g