Creamy Leek, Asparagus, and Bacon Tagliatelle

• 6 ounces, weight Bacon, Finely Diced
• 2 Tablespoons Butter
• 1/2 whole Leek, Finely Diced
• 1/2 cups Asparagus, Cut On The Bias
• 1 pinch Salt To Taste
• 1 clove Garlic, Minced
• 8 ounces, fluid Tagliatelle Pasta
• 1- 1/2 cup Heavy Cream
• 3 whole Egg Yolks
• 1 cup Freshly Grated Parmesan Cheese

1. Get a large pot of water going for the pasta.
2. In a large cast iron skillet set over medium-low heat, fry bacon until crispy.
3. Remove to a bowl and set aside.
4. Turn heat up to medium.
5. Add butter to pan.
6. Once melted, add leek and asparagus.
7. Season with salt.
8. Cook, stirring occasionally, until tender, about 710 minutes.
9. Add garlic and cook 1 more minute.
10. Remove all to a bowl and set aside.
11. Cook pasta according to package instructions, making sure to generously salt the water.
12. Meanwhile, pour cream into the skillet (set on low heat) and whisk until hot.
13. Slowly ladle half of cream into egg yolks, whisking constantly.
14. Return to pan and cook, whisking, until slightly thickened.
15. Stir in Parmesan until melted.
16. Add vegetables, pasta and bacon.
17. Serve immediately with extra Parmesan.
18. Recipe adapted from Blogging Over Thyme.

weight bacon, butter, salt, clove garlic, heavy cream, egg yolks, freshly grated parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/creamy-leek-asparagus-and-bacon-tagliatelle/ (may not work)