A fresh and vibrant spin on the Italian classic.
Ingredients
Serves: 4
- 150g spaghetti
- Salt and pepper
- 350g asparagus
- 2 tbsp olive oil
- 1 eggs, plus 2 yolks
- 75g grated parmesan
- Handful of wild garlic, washed and finely sliced
Method
- Cook the spaghetti in a large pan of boiling lightly salted water until it is al dente.
- Meanwhile trim the bases of the asparagus and snap off the tops, then finely slice the rest of the tender stems. Heat the olive oil in a frying pan and sauté the asparagus over a medium heat, add the garlic and cook for a minute.
- In a bowl beat the eggs, yolks, and cheese.
- When the pasta is al dente, drain , reserving a few tablespoons of liquid. Return the pasta to the saucepan, stir in the asparagus and liquid over heat for a minute or two to allow the water to evaporate and the pasta to absorb the flavours.
- Working quickly tale the pasta off the heat and stir in the egg and cheese mixture, moving everything around quickly until each strand of pasta is coated and the sauce is thickened.
- Taste and season with salt and pepper and stir in the wild garlic.
- Serve immediately.
