Ingredients
- 1 (8 ounce) package spaghetti
- 4 slices center-cut bacon, chopped into 1/2-inch slices
- 1 ½ cups thin asparagus, cut into 1 1/2-inch lengths
- 1 large clove garlic, minced
- ½ cup finely grated Parmesan cheese, divided
- 3 large egg yolks, at room temperature
- ½ cup plain fat-free Greek yogurt
- salt and freshly ground black pepper to taste
- 2 tablespoons fat-free half-and-half
- ¼ cup freshly chopped parsley
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
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Add asparagus to bacon fat in the skillet and cook and stir until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with bacon.
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Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.
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Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
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Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.
Recipe Tip
You can substitute Pecorino Romano for Parmesan cheese.
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