Lemon Asparagus Carbonara

Ingredients

8 to 10

Naturegg Omega 3, large eggs, divided

1 cup / 250 ml

freshly grated Parmesan cheese (plus extra for serving, if desired)

1

lemon, zest finely grated and juiced

1/2 tsp / 2 ml

salt (plus extra for pasta water)

Freshly ground black pepper (to taste)

454 g / 1 pound

spaghetti or linguine

2 tbsp / 30 ml

butter

1 bunch

asparagus, trimmed and thinly sliced into bite-sized pieces

2

large cloves garlic, grated

Directions

1. Separate 2 eggs; reserving whites for another purpose. Whisk the 2 yolks with 2 whole eggs, Parmesan cheese, grated lemon zest, 2 tbsp/30 ml lemon juice, salt and black pepper; set aside.

2. Fill a large deep skillet with water and bring to a simmer. Add 1 tbsp/15 ml lemon juice. Crack 4 to 6 eggs (use 1 per serving) into ramekins and slide into the simmering skillet of water. Poach eggs for 3 to 4 minutes or until whites are set but yolks are still runny. Use a slotted spoon to carefully transfer poached eggs to a paper towel lined plate.

3. Meanwhile, cook spaghetti according to package timing for al dente in a Dutch oven of boiling water seasoned with 1 tbsp/15 ml salt. Remove 2 cups/500 ml hot pasta water before draining pasta. Reserve pasta in colander and return Dutch oven to stovetop; set over medium heat.

4. Add butter and asparagus to Dutch oven; sauté for 3 minutes. Add garlic; sauté for 1 minute.

5. Gradually whisk about 1/2 cup/125 ml reserved pasta water into the egg mixture to temper it. Add hot, drained spaghetti and egg mixture to asparagus. Cook, tossing constantly and adding additional pasta cooking water until pasta is saucy and heated through.

6. Divide pasta between serving bowls and top with a poached egg. Serve immediately with extra cheese on the side.

Tips

1. A Dutch oven is a large deep pot typically used for making pot roasts or stews, but its size is also perfect for both boiling and tossing the pasta in this recipe without having to use an extra skillet.