Creamy Leek, Asparagus, And Bacon Tagliatelle

• 2 tablespoons butter
• 6 ounces bacon, finely diced
• 1/2 of a leek, washed and finely sliced
• 7.5 ounces (1/2 bunch) of asparagus, cut on the bias
• 1 clove garlic, minced
• 1 dash salt, to taste
• 1.5 cups heavy cream
• 3 egg yolks
• 1 cup freshly grated parmesan
• 8 ounces Tagliatelle pasta

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

butter, bacon, clove garlic, salt, heavy cream, egg yolks, freshly grated parmesan, tagliatelle pasta

Taken from food52.com/recipes/36317-creamy-leek-asparagus-and-bacon-tagliatelle (may not work)