1 package GF pasta (I used Taste Republic GF Fettuccine)
1 bundle asparagus
2 Tbsp olive oil
1 Tbsp minced garlic
1 lemon, zested and juiced
1 oz prosciutto, sliced
¼ cup capers, drained
Sea salt and pepper, to taste
For serving:
Fresh shaved pecorino romano cheese
Red pepper flakes
Olive oil
Directions
Boil 2-3 quarts water in a medium soup pot.
Meanwhile, prepare the asparagus. Rinse it, then cut off the woody ends. Using a vegetable peeler, shave thin slices from the end to the tip. Set aside.
Heat a large skillet with 2 Tbsp olive oil. Once hot, add the garlic and sauté until fragrant.
Once the water is boiling, add the pasta. Cook for 3-4 minutes, or until al dente.
Add the prosciutto to the pan and cook until slightly crispy, turning once. Turn the heat on the skillet to low and add the asparagus and lemon juice.
Drain the pasta once it is done, and add it to the skillet. Pour the capers and lemon zest over top, and stir gently, so not to break the pasta apart. Season to taste with sea salt and pepper.
Divide into 3-4 dishes for serving. Top with freshly shaved pecorino romano cheese, red pepper flakes, and a drizzle of your favorite peppery olive oil.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/spring-pasta-carbonara-with-shaved-asparagus/