Tomato And Asparagus Carbonara

• 3 quarts water
• 1 tablespoon extra-virgin olive oil
• 1 pound (1-inch) diagonally cut trimmed asparagus
• 3 garlic cloves, minced
• 1 pint cherry tomatoes, halved
• 2 ounces pecorino Romano cheese, finely grated (about 1/2 cup)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 large egg
• 8 ounces uncooked penne pasta
• 1/4 cup fresh basil leaves

1. Bring 3 quarts water to a boil in a Dutch oven.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; saute 3 1/2 minutes. Add garlic; saute for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.
3. Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.
4. Add pasta to boiling water; cook 10 minutes or until al dente. Drain and toss pasta immediately with egg mixture. Add tomato mixture, tossing until sauce thickens. Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil. Serve immediately.
5. Wine Match: The bright, dry acidity of a sauvignon blanc will -complement the grassy asparagus (and won't bring out an unflattering metallic taste). Try a fuller-bodied California wine like Simi Winery's Sonoma County Sauvignon Blanc ($14), with crisp lemon and rich tropical notes. --Gretchen Roberts
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water, extravirgin olive oil, garlic, cherry tomatoes, romano cheese, kosher salt, freshly ground black pepper, egg, penne pasta, fresh basil

Taken from www.myrecipes.com/recipe/tomato-asparagus-carbonara (may not work)