Spaghet­ti Car­bonara with Aspara­gus and Chicken

Spaghet­ti Car­bonara with Aspara­gus and Chicken

(serves four generously)

1 pound bacon (Amer­i­can or Eng­lish), diced

1/2 small white onion, fine­ly minced

a bunch asparagus

2 chick­en breast fillets

4 cloves gar­lic, fine­ly minced

1/2 cup/118ml light cream

1/2 cup/118ml creme fraiche

1 egg yolk

sprin­kling fresh grat­ed nutmeg

sprin­kling fresh black pepper

3/4 pound spaghetti

1/2 grat­ed pecori­no romano or parmesan

Boil water for pas­ta. Then in a large skil­let, saute bacon bits over low to medi­um heat, stir­ring near­ly con­stant­ly and tak­ing care that the bacon does not scorch. If you are using Amer­i­can bacon, you will need to drain the fat fre­quent­ly.  British bacon will pro­vide just enough fat for a nice sauce.  When bacon is cooked, add onion, aspara­gus and chick­en and fry until chick­en is JUST cooked through, then add gar­lic, stir­ring for a moment, then turn off heat.

In a medi­um bowl, com­bine cream, creme fraiche, egg yolk, nut­meg and pepper.

Cook pas­ta and drain, reserv­ing about 1/4 cup of the pas­ta water. Whisk hot water into creamy sauce, then throw the pas­ta into the sauce skil­let and toss well with the sauce and reserved hot water. Serve imme­di­ate­ly with cheese sprin­kled on top.