Tomato and Asparagus Carbonara

recipe courtesy Cooking Light

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

Bring 3 quarts water to a boil in a Dutch oven.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add asparagus; sauté 3 1/2 minutes. Add garlic; sauté for 1 minute. Add tomatoes; cook for 6 minutes or until tomatoes are tender.

Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.

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. Serves 4.

* Pairs well with a sauvignon blanc.