Ingredients (4-5 servings)
A packet of pasta tagliatella or spaghetti
8 medium-sized asparagus stalks
4 egg yolks
garlic clove
2 grated olive oil
half a lemon
grated black pepper
250 g grated Parmesan
Preparation instructions:
Treat asparagus - cut the fibrous base of the hives And cut the asparagus into 3 cm long pieces.
Boil water with salt in a large pot and cook the pasta 2-3 minutes less than the manufacturer's instructions.
Meanwhile, mix the Parmesan with the egg yolks in a bowl with 2 tablespoons of the pasta cooking water, set aside in a deep pan Medium Put the olive oil, sliced garlic, ground black pepper and asparagus, mix for about 2 minutes, add a ladle of the pasta cooking water and cook for another minute, add the filtered pasta (keep a glass of the cooking water) and sauté with a little more of the cooking water.
Remove from the heat and quickly add the parmesan with the egg yolks and mix well quickly so that it does not turn into an omelet!
Add some more salt to taste but gently because the pasta and parmesan water are salty.
Serve immediately with another grated Parmesan on top.
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