Lighter(?) Carbonara

I know everyone is supposed to love Carbonara. But I'm going to admit that most of the time it is really just too rich for me. And for some reason here bacon or pancetta is extremely expensive. So this is my bacon-less take.

PASTA "CARBONARA"

INGREDIENTS:

- 8oz thick long noodles (Trader Joe's has a lemon pepper pappardelle I HIGHLY recommend for this)
- Half to a whole bunch of asparagus, depending on your mood
- 2 large garlic cloves, minced
- approx. 1/4 cup grated parmesan cheese
- 2-3 tablespoons light butter spread (I think olive oil is traditional here, but I wanted the flavor from the butter since I nixed the bacon)
- at least 1 egg (per serving)
- fresh chives, chopped for garnish
- freshly ground black pepper

INSTRUCTIONS:

1. Prep your veg while you get the pasta pot filled with water and brought to a boil
2. Get a smaller pot with water and add a little salt and some white vinegar and put on medium heat to get a heavy simmer (Oh year, we're poaching these eggs)
3. Get a sauté pan and turn on medium low heat. Add the butter and garlic to the pan.
 4. Right before the pasta pot reaches a boil, add in your chopped asparagus (cut on the bias if you are so inclined to be fancy). Let them cook for just a minute or so and then add them to the garlic butter.
5. Add your pasta to the pot, cook to the time allotted from the instructions given to you on the box.
6. Crack your egg carefully into a ramekin or small bowl and drop gently into the SIMMERING water and let them poach for about three minutes.

Multitask your ass off

8. Add the cooked pasta to the sauté pan, toss to coat, then add the cheese and a bunch of black pepper and toss again until satisfied.

9. Place in a bowl and add your egg on top. Finish with more cheese and chives and crack that beautiful yolk to run all the way through your pasta

My yolk got a little excited and jumped ship into the pasta before the photo was taken