Shrimp Fettuccine alla Carbonara

I love Carbonara, but we all know I cannot leave a good recipe alone. :) This twist on the classic is tasty, but also sneaks in some veggies! A classic Carbonara sauce uses Pancetta or Bacon, but I have chosen to use Prosciutto in this one for a different level of flavor.

Ingredients

1/2 small onion, finely diced
1 Tbsp. minced garlic
1 Tbsp. olive oil
1 bunch asparagus tips
8 oz. cremini (baby portabello) mushrooms, sliced
1 lb. dried fettuccini
5 oz. grated Parmesan or parmigiano reggiano cheese
1/2 pt. heavy cream
1 lb. shrimp, cut to bite size
2 eggs, well beaten
4 oz. Proscuitto, sliced into strips

Directions

1. Prepare your sauce while your pasta is cooking. It is very important that the pasta is hot to cook the eggs in your sauce.
2. Combine the heavy cream, eggs, and Parmesan cheese in a separate bowl until well blended. Set aside. 
3. Cook your pasta 8-11 minutes or until al dente. Be sure to reserve 1 c. of the pasta water in case you need to use it in your sauce.
4. While your pasta is cooking, heat the olive oil in a large pan over medium heat (be sure to use a very large pan, since this is basically a one pan meal).
5. Add your Prosciutto and cook until crispy. 
6. Add the onion and garlic and saute until translucent. 
7. Add the mushrooms and cook until done, but not mushy.
8. Add the asparagus tips and warm through (they should still be crisp).
9. Add the shrimp and cook until they turn opaque.
10. Add the hot drained pasta to the pan and toss about 2 minutes to coat with the fat in the pan (Prosciutto is very low in fat, so you may have to add a little more olive oil if your pasta looks too dry).
11. VERY IMPORTANT: Remove the pan from the heat.
12. Add the sauce to the pan and whisk constantly to ensure the eggs do not scramble.
13. Use your reserved pasta water to thin the sauce if necessary.
14. Serve with fresh parsley and top with shaved Parmesan cheese.