Creamy Asparagus Pasta

By Leite's Culinaria

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

Prep Time15mins
Cook Time10mins
Servings2

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.