Asparagus Carbonara

Adapted from Vegetarian Times

1 pound spaghetti

3 tbsp extra virgin olive oil

2 garlic cloves

1/2 pound asparagus, trimmed and cut diagonally into 1 1/2 inch slices

2 cups water, mixed with about 6 tbsp white vinegar (for poaching)

1 cup grated parmesan cheese

4 large eggs

Salt and pepper to taste

Chili pepper flakes to taste

1. Prepare pasta according to directions on the package.

2. Add oil to a large saute pan over medium heat and saute garlic and asparagus about three minutes (until asparagus is bright green and tender).  Season with salt.

3. Bring egg poaching water to a boil, then lower heat to remain just below boiling.  

4. Add drained pasta to saute pan with garlic and asparagus over medium heat and toss until pasta is coated.    Turn off heat and add in about 2/3 cup of cheese and toss again.  Season with salt, pepper, and chili pepper flakes to taste.

5. Poach eggs one at a time.  Cook until whites are set and yolks are still runny.  Remove with slotted spoon.

6. Scoop pasta into individual bowls; place an egg on top.  Garnish with remaining cheese.

7. Serve immediately, mixing up the pasta to spread the egg and yolk throughout.