Asparagus Noodle Carbonara

 Once you have the asparagus noodles sliced this recipe takes very little time to make
where you just need to cook the asparagus tips and the pancetta, add the asparagus noodles and quickly cook before adding the sauce and mixing everything together.

Asparagus "noodles" in a creamy egg and parmesan sauce with pancetta and plenty of fresh cracked black pepper; A lighter summery take on carbonara pasta with asparagus noodles!

ingredients

• 2 pounds asparagus, sliced with vegetable peeler with tips reserved
• 4 ounces pancetta (or bacon), diced
• 1 clove garlic, chopped
• 2 eggs
• 1/2 cup (2 ounces) parmigiano reggiano (parmesan), grated
• plenty of fresh cracked black pepper
• salt to taste
• 1 tablespoon parsley, chopped

directions

1. Steam the asparagus tips and set aside, reserving some of the cooking water.
2. Meanwhile, cook the pancetta in a pan over medium heat, pour off all but a tablespoon of the grease from the pan, add the garlic, cook for 30 second.
3. Add the garlic and asparagus noodles and cook until the asparagus noodles are tender, about a minute. (Note: The cook time will vary depending on the thickness of the asparagus noodles.)
4. Remove from heat, mix in the mixture of the eggs, parmesan, pepper, salt and parsley and enough of the reserved cooking water to make a creamy sauce into the asparagus noodles and tips.

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