Pasta Carbonara with Asparagus

Ingredients

• 2.5 cups asparagus trimmed diagonally sliced (1-inch)
• 2 slices bacon 
• 2 tablespoons chives chopped
• 0.3 cup egg substitute 
• 8 ounces farfalle pasta uncooked (bow tie pasta)
• 2  garlic cloves minced
• 0.8 cup onion chopped
• 6 tablespoons parmesan cheese fresh divided grated
• 4 servings pepper freshly ground
• 0.3 teaspoon salt 
• 0.3 cup skim milk 

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Bring water to a boil in a medium saucepan; add asparagus. Cook 3 minutes or until crisp-tender.
2. Drain; set aside.
3. Combine 2 tablespoons cheese, milk, egg substitute, 2 tablespoons chives, and salt in a small bowl; set aside.
4. Cook pasta according to package directions, omitting salt and fat.
5. Drain well; set aside.
6. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Crumble bacon; set aside.
7. Add onion and garlic to bacon drippings in pan; saut 5 minutes or until tender.
8. Remove from heat; stir in asparagus and bacon.
9. Combine pasta, milk mixture, and asparagus in a large bowl; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 tablespoon cheese.
10. Sprinkle with pepper; top with chives, if desired.