adapted from Closet Cooking
6 ounces penne
1 bunch asparagus
5 slices bacon
3 cloves garlic
1 egg yolk
4 tablespoons fat free half & half
1/3 cup grated pecorino romano
Cook pasta according to package instructions. Meanwhile, cut bacon into bite size pieces and fry in a large skillet. Once cooked, drain most of fat out of pan.
Cut asparagus into penne shaped pieces then add to pan. Add garlic and pepper and toss together. Mix egg yolk, half & half and cheese in a bowl. Set aside.
Drain pasta, reserving a little bit of water. Add pasta to pan and toss. Remove from heat and wait for sizzling to stop. Add egg mixture and toss to coat.
Taste at this point and decide if you need to add reserved pasta water. I didn’t need to, but if you do, add slowly, then toss. Top with more pepper, if desired, and serve.
Linked to: Tastetastic Thursday