3/4 pound gemelli pasta
1 pound asparagus, trimmed and cut into 1-inch pieces
12 slices turkey bacon (6 ounces), cut crosswise into thin strips
1 1/4 cups fat-free half-and-half
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon ground nutmeg
1/3 cup plus 1 tablespoon grated Parmesan cheese
Cook pasta in lightly salted water following package directions. Add asparagus to pasta water for last 4 minutes of cooking time. Drain and keep warm.
In a small saucepan, whisk half-and-half and egg yolks. Cook over medium heat about 8 minutes, whisking constantly, until temperature reaches 160 degree F on an instant-read thermometer. Stir in basil, salt, pepper and nutmeg.
Add bacon to cooked pasta and asparagus. Stir in creamy egg mixture. Stir in 1/3 cup of the Parmesan cheese.
Spoon pasta into a serving bowl and sprinkle remaining 1 tablespoon Parmesan on top. Serve immediately.
Per Serving: cal. (kcal) 386, Fat, total (g) 11, chol. (mg) 137, sat. fat (g) 4, carb. (g) 51, fiber (g) 4, pro. (g) 19, sodium (mg) 648, Percent Daily Values are based on a 2,000 calorie diet