The Best Pasta Carbonara-With A Twist

• 3/4 lb gemelli pasta
• 1 lb asparagus
• 12 slices turkey bacon
• 1 1/4 cups fat-free half-and-half
• 3 egg yolks
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1/3 cup parmesan cheese, plus
• 1 tablespoon grated parmesan cheese

1. Cook pasta in lightly salted water according to package directions.
2. Trim and cut asparagus into 1-inch pieces and add to boiling water during last 4 minutes of cooking time. Drain and keep warm.
3. Meanwhile, place bacon in a medium size nonstick skillet and cook over medium-high heat about 8 minutes, turning occasionally, or until slightly browned and crisp. Remove from pan with tongs and place on a plated lined with a paper towel.
4. 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 on an instand-read termometer.
5. Stir in basil, salt, pepper, and nutmeg.
6. Add bacon to cooked pasta and asparagus.
7. Stir in creamy egg mixture. Stir in 1/3 cup Parmesan cheese.
8. Spoon pasta into a serving bowl and sprinkle with 1 teaspoon Parmesan. Serve immediately.

gemelli pasta, asparagus, turkey bacon, egg yolks, dried basil, salt, ground nutmeg, parmesan cheese, parmesan cheese

Taken from www.food.com/recipe/the-best-pasta-carbonara-with-a-twist-252109 (may not work)