Paglia e fieno with asparagus and eggs
- Gluten Free
- Vegetarian
- Energy Kcal 592
- Carbohydrates g 53.3
- of which sugars g 9.2
- Protein g 32.3
- Fats g 27.7
- of which saturated fat g 11.89
- Fiber g 5.1
- Cholesterol mg 318
- Sodium mg 779
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Serving: 4
- Cost: Low
PRESENTATION
Paglia e fieno con asparagi e uova is an absolutely delightful egg pasta dish that really, I mean really, brings the taste of spring straight from Emilia-Romagna to your table. Seriously good stuff. The mix of yellow and green tagliatelle—one made with traditional pasta dough, the other with fresh spinach—isn't just a colorful display, it adds a bit of fun to your meal too. And here's the thing, what makes this dish shine is how it combines tender spring asparagus spears, slices of hard-boiled egg, creamy ricotta, and loads of grated Grana Padano. So, the result is this mix that's not only colorful but also rich and slightly sweet, creating a really inviting flavor. People in Italy eagerly await the first asparagus of the season, and this paglia e fieno recipe really makes the most of that fresh, moist veggie goodness.
In Emilia-Romagna, folks say there's nothing like a great asparagus pasta to celebrate spring, and once you try this, you'll get why. No question. The ricotta gives the dish a creamy texture without making it too heavy—perfect for lunch or a relaxed dinner. Here's the deal: the magic here is in how all the ingredients—from the eggs to the cheese—come together, soaking up the flavors of those crispy asparagus bits. For fans of Italian pasta recipes that are both beautiful and delicious, this is a fantastic choice when you want something simple yet a bit special. Pretty much. The way the green tagliatelle clings to the sauce ensures every bite is a really really good blend of golden cheese, soft eggs, and fresh, green asparagus. You know, you’ll find plenty of spring pasta dishes around Italy, but paglia e fieno with asparagus and egg always feels like a celebration of the season—simple, a little fancy, and perfect for sharing with friends and family. Whether you're planning a cozy dinner or a springtime gathering, this dish brings the flavors of Emilia-Romagna to life in the most really good way.
INGREDIENTS
- Egg Paglia e Fieno pasta 8.1 oz (230 g)
- Asparagus 1.5 lbs (700 g)
- Cow's milk ricotta cheese 1 ¼ cup (300 g)
- Grana Padano PDO cheese 1.8 oz (50 g) - to grate
- Eggs 4 - medium
- Fine salt to taste
- Black pepper to taste
- Nutmeg to taste
- Extra virgin olive oil to taste
- for seasoning
- Grana Padano PDO cheese to taste - for grating
How to prepare Paglia e fieno with asparagus and eggs
To prepare paglia e fieno tagliatelle with asparagus and eggs, start by cooking the eggs in boiling water for 8-10 minutes 1. Once cooked, cool the eggs under cold running water, peel them, separate the whites from the yolks 2, and crumble the yolks 3 which will be used to garnish the dish.
In a mixer bowl fitted with blades, place the ricotta 4 and the hard-boiled egg whites 5, season with grated nutmeg 6, salt, and pepper.
Blend everything to obtain a smooth cream 7. Transfer the cream into a large bowl and incorporate the grated Grana Padano 8, mix with a spoon, and set the cream aside. Now take care of cleaning the asparagus: use a vegetable peeler to remove the fibrous part of the stem 9 and trim the base to even them out.
Cook the asparagus in an asparagus pot 10 for about 10 minutes; the tips should remain out of the water and will cook only with the steam. Once cooked, cut the asparagus into slices 11 and set aside the whole tips 12.
In a pan, heat a drizzle of olive oil and sauté the asparagus pieces for a few minutes to flavor them 13; when they have softened, a few minutes before turning off the heat, add the tips that should remain crunchy 14, then when cooking is complete, turn off the heat and set aside some tips for garnishing the dish 15.
Now take care of cooking the pasta: bring a pot of salted water to a boil and cook the paglia e fieno tagliatelle 16 for the time indicated on the package, ensuring they remain al dente. Take a ladle of cooking water and add it to the ricotta cream to make it creamier 17. Drain the pasta and place it in the pan with the asparagus, incorporate the ricotta cream 18,
mix to flavor the pasta and finally season with a sprinkle of grated Grana Padano 19 and the hard-boiled egg yolks set aside 20. Your paglia e fieno pasta with asparagus and eggs is ready; garnish the plates with the asparagus tips before serving 21!