Pasta Carbonara

3/4 lb. gemelli pasta
1 lb. asparagus, trimmed and cut into 1-inch pieces
12 slices turkey bacon, cut crosswise into thin strips
1 1/4 c. fat-free half-and-half
3 egg yolks
1/2 tsp. dried basil
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. ground nutmeg
1/3 c. plus 1 tbsp. grated Parmesan cheese

Cook pasta in lightly salted water.  Add asparagus to cook with the pasta for the last four minutes; drain and keep warm.

While pasta is cooking, cook bacon for about 8 minutes, or until slightly browned and crisp.  Remove from pan and drain on a paper towel.

In a small saucepan, whisk half-and-half and egg yolks.  Cook over medium heat about 8 minutes, whisking constantly, until temperature reaches 160 degrees; stir in basil, salt, pepper, and nutmeg.

Add bacon to cooked pasta and asparagus.  Stir in egg mixture and 1/3 c. Parmesan cheese.  Spoon into serving bowl and sprinkle with remaining Parmesan cheese; serve immediately.


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