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Tomato and Asparagus "Carbonara"
Ingredients
  • 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 ½ cup)
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 large egg
  • 8 ounces uncooked penne pasta
  • ¼ cup fresh basil leaves
Steps
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