300 g green Asparagus, cut in 2 cm pieces
a splash of lemon juice
100 g Bacon – not sure if you get Tyrolian Bacon in Oregon 😉 but any other will do
160 g Spaghetti
1 shallot, 1 clove of garlic, both cut finely
4 egg yolks
2 Tblsp. of cooking cream
1 Tsp. salt, 1/2 Tsp. pepper, a hint of nutmeg to taste
4 Tblsp. grated Parmesan
2 Tblsp. of parsley, chopped
Here you go:
Cook asparagus in salted water with a splash of lemon juice 3-4 minutes. Drain und rinse with ice cold water. Dice bacon and fry in a deep pan.
Add garlic and shallot. Allow to roast for 2-3 minutes on medium heat. Add Asparagus and parsley. In a separate bowl whisk together cream and egg yolks. Season with salt, pepper and nutmeg.
Cook spaghetti in salted water „al dente“ .
Drain, but save half a cup of cooking water, which you pour to the cream- egg- mixture. Now hurry and immediately stir the mixture to the bacon – asparagus in the pan. Let steep a little, if still too runny. Add spaghetti und mix well.
Sprinkle with some additional parsley and parmesan – enjoy!
The original recipe is form Poletto, I modified it a little.