Chicken Sausage Carbonara
1 tsp olive oil
1 bunch asparagus, trimmed and cut into 2 inch pieces
2 large shallots, diced
1/8 tsp sea salt
¼ tsp fresh ground black pepper, divided
2 cloves garlic, minced
4 3-ounce links all-natural, cooked chicken sausage, sliced
2 large eggs
½ cup grated Parmesan cheese, divided
8 ounces spaghetti (we used quinoa pasta)
1. Bring a large pot of water to a boil. Meanwhile, in a large non-stick skillet, heat oil over medium heat. Add asparagus, shallots, salt, and pepper and sauté for about 4 minutes, stirring frequently. Add 1/3 cup water and cook for 3-4 minutes more, until asparagus is crisp-tender and liquid evaporates. Reduce heat to low, add garlic and cook, stirring constantly. Transfer to a medium bowl.
2. Increase the heat to medium and add sliced sausage to skillet. Cook until lightly browned and heated through, about 3-4 minutes. Add to bowl with cooked asparagus.
3. In a small bowl, whisk the eggs together. Stir in ¼ cup cheese and 1/8 tsp pepper; set aside. Add pasta to boiling water and cook al dente, according to package directions. Drain and return to pot, off the heat. Immediately add the egg and cheese mixture to hot pasta and stir vigourously until thick and creamy, about 1 minute. Add asparagus and chicken sausage mixture and stir to combine. Season with additional pepper. Divide among serving bowls, top with remaining ¼ cup cheese, dividing evenly.