Creamy Asparagus Pasta
This creamy pasta with asparagus is made with fresh egg pasta, snappy asparagus, and a silky garlic, egg, and creme fraîche sauce.
Ingredients
- Kosher salt
- 2 large eggs
- 5 tablespoons crème fraîche
- 1 3/4 ounces hard cheese, such as Parmesan, pecorino Romano, or Grana Padano, grated, plus extra to serve
- 1 clove of garlic, crushed
- 4 1/2 ounces fresh asparagus, trimmed and sliced into 1 1/4 to 1 1/2 inch (3 to 4 cm) pieces on an angle
- 9 ounces store-bought or homemade fresh egg tagliatelle or fettuccine
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Reduce the heat to medium and maintain a gentle simmer, but don’t add the pasta yet.
- In a heatproof bowl that will fit on top of the pot, whisk together the eggs, crème fraîche, Parmesan cheese, and garlic, until fairly smooth.
- Place the bowl over the simmering water and cook, stirring, until the sauce has melted together, is completely smooth and hot through, 3 to 5 minutes. (Don’t allow it to overheat, as the egg will start to scramble and become lumpy.)
- Remove the bowl from the heat and set aside, tasting to check if the sauce needs any salt.
- Add the asparagus and pasta to the simmering water and increase the heat if necessary. Boil until the pasta is tender and the asparagus is bright green, about 3 minutes, then drain in a colander immediately.
- Toss together the sauce, pasta and asparagus. Serve with more grated Parmesan cheese and a dusting of freshly ground black pepper.
Nutrition
Serving: 1portion | Calories: 733kcal | Carbohydrates: 96g | Protein: 35g | Fat: 23g | Saturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 328mg | Sodium: 506mg | Fiber: 6g | Sugar: 5g