Prep Time:
10 minutes |
Cook Time:
25 minutes |
Serves:
4-6 |
I love when asparagus comes into season. I usually roast the stalks and serve them with fried eggs on top. This recipe is inspired by this combo made like carbonara substituting roasted asparagus for the pork here. With about two eggs per dish it's packed with protein (about 24g per plate).
Ingredients
|
Mezzi Rigatoni pasta box
Preparation
- Add the asparagus pieces to a large bowl and season with salt blend or just salt and black pepper. Add the olive oil and mix well coating all the pieces. Roast in a toaster oven or regular oven for about 20 minutes until slightly browned.
- In the same large bowl as above whisk together egg yolks, whole egg, 1/2 or the pecorino romano. Set aside.
- Meanwhile, bring 4 quarts of water salted with 2 tbsp kosher salt or 3 salt discs to a boil in a large pot. Add pasta and cook according to package directions until al dente.
- Add a splash of the pasta water to the bowl with the egg and whisk to combine and temper the egg. Remove cooked pasta from the pot of boiling water with a slotted spoon or spider (do not discard pasta water) and add hot pasta directly to the bowl with the egg. Add about ½ cup more pasta water and stir vigorously until a cream sauce forms. Add asparagus and stir to combine. If sauce is too loose, place metal bowl over boiling pasta water and cook further (like a double boiler) until sauce begins to thicken. If sauce is too thick, add pasta water as needed to loosen it.
- Divide into bowls and finish with more cheese. Mangia Mangia!
