Asparagus, egg and pecorino sauce
A vegetable-forward take on a carbonara, using in season British asparagus. An easy sauce that comes together in minutes, perfect for spring.
Servings: 2 people
Ingredients
- 200 g rigatoni
- 2 whole eggs
- 1 egg yolk
- 80 g pecorino del monte this is more of a fresco cheese, milder and softer than pecorino Romano. A good 1:1 substitute would be manchego
- 2 tbsp EVOO
- 2-3 garlic cloves thinly sliced
- 1 bunch of asparagus (approx 12 stalks) woody ends removed, stalks cut into small rounds and spears left intact
Instructions
- Combine the eggs, cheese and a good amount of black pepper in a bowl and set aside.
- Heat the olive oil over a low-medium heat in a large sauté pan and add the garlic. Stir frequently and allow it to almost crisp (but not burn), before adding the asparagus. Add a pinch of salt and then let it gently cook away until fork tender - a few minutes.
- Remove the pan from the heat and add your al dente pasta, reserving the pasta water.
- Add a good splash of pasta water to the eggs to temper the mixture and immediately stir to combine. Then (while the pan is still off heat), pour the egg mixture over the pasta and quick toss and agitate the pan to emulsify and form the sauce.
- You can then add the pan back over a low heat and continue cooking to thicken up the sauce to your desired consistency. Of course if you take it too far you can always add a splash of pasta water to loosen again.
- Serve immediately.
