Smoked mozzarella creates the flavor of pasta carbonara without the bacon. Shred the mozzarella as finely as possible so it will melt quickly. Juicy tomato slices drizzled with sweet-tart balsamic vinegar are ideal on the side.
8 ounces uncooked spaghetti
2 cups (1-inch) sliced asparagus
3/4 cup 2% reduced-fat milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
2 garlic cloves, minced
1/3 cup (1 1/2 ounces) finely shredded smoked mozzarella cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
1/3 cup chopped fresh flat-leaf parsley
1/4 teaspoon crushed red pepper
How to Make It
Cook pasta in boiling water 7 minutes; add asparagus; cook 2 minutes or until pasta is al dente and asparagus is crisp-tender. Drain.
Combine milk, salt, black pepper, eggs, and garlic in a Dutch oven, stirring with a whisk until well blended. Add pasta mixture; cook over medium heat for 3 minutes or until slightly thick and creamy, stirring constantly. Add cheeses, parsley, and red pepper; cook for 1 1/2 minutes or until cheese melts, stirring constantly. Serve immediately.