While dining out, I once heard a fellow diner refer to spaghetti carbonara as “poor man’s spaghetti.” At first I was a little insulted because that was what I had ordered and enjoying at that very moment. But really, it is true. carbonara is SO cheap to make and stretches to a couple of meals (or feed a few people). And it’s delicious.
I pretty much drooled when I saw the recipe for linguine (my pasta of choice) carbonara with bleu cheese (YUM!), asparagus (mmm) and artichokes (yes please!). This was no poor mans carbonara. Well, maybe it is because you are poor once you are done buying the ingredients! This was a nice change from the norm, definitely delicious, you should definitely give it a try!
Linguine Carbonara with Bleu Cheese, Asparagus and Artichokes
Recipe from Gourmet Day to Day
1 lb. linguine
1/2 lb. asparagus, trimmed and cut into 1-inch pieces
2 tbsp olive oil
3 cloves garlic, chopped
1 can quartered artichoke hearts (not marinated), drained
1 cup crumbled bleu cheese
1.5 cups heavy cream
1/2 cup half and half
1/2 tsp dried crushed red pepper flakes
1 tsp fresh ground black pepper
1/2 tsp salt
3 large eggs, beaten
8 slices bacon, cut into 1-inch pieces
1 cup grated Parmesan cheese
1 tbsp fresh basil, chopped
- Bring a large pot of water to a boil. You’ll need the water to be ready to add the pasta while you cook your sauce.
- In a large pan, cook the bacon until crispy. Remove from pan and set aside. Add the olive oil to the bacon grease and reduce the heat to med-low. Add the artichokes and garlic, saute about five minutes. While the artichokes are cooking, add the pasta to the water. Add half of the bleu cheese, cream, half and half, red pepper, black pepper and salt to the artichokes and simmer about five minutes, until the sauce thickens some.
- When only about 3 minutes remain to your pasta cooking, add the asparagus to the water with the pasta and let it cook with the pasta. Drain the linguine and asparagus, reserving half a cup of pasta water.
- Add the pasta and asparagus to the artichoke mixture and toss well to mix. Remove from heat.
- Add the eggs to the pasta (make sure it’s not over a burner that’s on) and toss quickly. Add the bacon, the remaining bleu cheese, basil and 1/2 cup Parmesan cheese. Toss well to incorporate.
- If your sauce is too thick, you can add some of the reserved pasta water to thin it, but I didn’t need to.
- Top with extra Parmesan cheese.