Asparagus Carbonara

For the Asparagus and Bacon

1. Preheat the oven to 400 degrees F.
2. Add the asparagus, bacon, garlic, and salt to a baking sheet.
3. Roast for 15-20 minutes, tossing halfway through cooking, until the bacon is brown and the asparagus is crisp but slightly tender.
4. Remove from oven and set aside.

For the Carbonara

1. In a large pot, boil water.
2. Add the fettuccine noodles and cook for two minutes less than the package directions.
3. Reserve 1 cup of the pasta water before straining into a colander.
4. Drain the pasta then return it to the pot.
5. Heat on medium-low heat.
6. In a small bowl, add the egg yolks, parmesan, olive oil, and black pepper and mix together.
7. Add the egg mixture to the pasta and cooking, stirring continuous, until the egg yolks thicken and form a sauce that coats the pasta completely.
8. Add ¼-1/3 cup of the reserved pasta water and mix thoroughly. (If the sauce is too thick, add a tablespoon at a time more of the reserved pasta water)
9. Once the sauce has reached your desired consistency, add the asparagus and bacon into the pasta and toss to coat.
10. Serve immediately.
11. Garnish with grated parmesan, if desired