Ingredients
Scale
- 1 lb thin asparagus, cut into 2" pieces (tough ends trimmed)
- 6 oz uncooked pasta, such as spaghetti or GF pasta
- 1 tbsp extra virgin olive oil
- 3 cloves garlic, crushed
- kosher salt, and fresh cracked pepper, to taste
- 1 large egg yolk
- ¼ cup Parmigiano-Reggiano cheese, freshly grated
Instructions
- Boil 4 cups of salted water in a large pot. Once boiling, add asparagus and cook for 3-5 minutes until tender-crisp.
- Use a slotted spoon to remove the asparagus and drain in a colander.
- Add pasta to the pot and cook according to package instructions for al dente, saving 1 cup of pasta water before draining.
- In a large sauté pan, heat olive oil and sauté garlic until golden. Add asparagus, salt, and pepper, and cook for another 1-2 minutes, tossing with the oil and garlic.
- In a small bowl, mix egg yolk, Parmigiano-Reggiano cheese, ¼ cup reserved pasta water, salt, and pepper until well combined.
- Return drained pasta to the pot and mix with the egg mixture, cooking on medium-low for about 2 minutes until the sauce thickens and coats the pasta.
- Add in the asparagus and mix well. Adjust seasonings with salt and pepper to taste.
- If the pasta appears too dry, slowly incorporate more reserved pasta water, one tablespoon at a time.
- Serve with additional grated cheese.
Notes
Use gluten-free pasta for a GF version.
Feel free to add other vegetables like cherry tomatoes or peas for more flavor.
Adjust garlic to your preference for a stronger or milder taste.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.