Tomato & Asparagus Carbonara

This delicious recipe is light and incredibly delicious. The raw egg yolk adds delicious creaminess without the calories and fat of heavy cream. Be sure to toss the pasta and vegetables immediately after cooking; the heat from the pasta will cook the egg, thickening it into a light, creamy sauce. 

• 3 quarts water
  
• 8 ounces of uncooked fettucini pasta
  
• 1 Tablespoon extra virgin olive oil
  
• 1  pound diagonally cut trimmed asparagus
  
• 3 garlic cloves, minced
  
• 1 pint cherry tomatoes, halved
  
• 2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
  
• 1/2 teaspoon sea salt
  
• 1/2 teaspoon freshly ground pepper
  
• 1 large egg yolk (raw)
  
• 1/4 cup fresh basil leaves
  

1.  Bring water to boil. 

2.  Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; saute 3.5 minutes. Add garlic; saute for one minute. Add tomatoes; cook for six minutes or until tomatoes are tender. 

3.  Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk. 

4.  Add pasta to boiling water; cook ten minutes or until al dente.  Drain and toss pasta immediatelly with egg/cheese mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among four bowls. Sprinkle each serving with 1 tablespoon fresh basil and serve immediately.  

Nutritional Information: 
Calories:  335 
Fat: 8.7 grams (sat 3.2 g, mono 3 g, poly .7g)
Protein: 14.7 grams
Carbs: 50.6 grams
Fiber: 5.2 grams
Cholesterol:  63 mgs
Iron: 4.8 mgs
Sodium: 447 mg
Calcium: 156 mgs

Wine Match:  The bright, dry acidity of a sauvignon blanc with complement the grassy asparagus (and won't bring out an unflattering metalic taste). Try a fuller bodied California wine like Simi Winery's Sonoma County Sauvignon Blanc (about $14), with crisp lemon and rich tropical notes.