Tomato and Asparagus Carbonara

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
1/2 cup pecorino Romano cheese, finely grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large egg
8 ounces uncooked penne pasta
1/4 cup fresh basil leaves

Bring 3 quarts water to a boil in a Dutch oven.

Heat a large nonstick skillet over medium-high heat.
Add oil to pan; swirl to coat.
Add asparagus; sauté 3 1/2 minutes.
Add garlic; sauté for 1 minute.
Add tomatoes; cook for 6 minutes or until tomatoes are tender.

Combine cheese, salt, pepper, and egg in a large bowl, stirring with a whisk.

Add pasta to boiling water; cook 10 minutes or until al dente.
Drain and toss pasta immediately with egg mixture.
Add tomato mixture, tossing until sauce thickens.
Divide pasta equally among 4 bowls. Sprinkle each serving with 1 tablespoon basil.
Serve immediately.