Pasta with asparagus and egg cream

Name: Pasta with asparagus and egg cream
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Gluten-free Fusilli pasta 11.3 oz; Asparagus 1.1 lbs; Egg yolks 3; Pecorino Romano PDO cheese to grate 2.1 oz; Fresh liquid cream 0.3 cup; Extra virgin olive oil 2.1 tbsp; Fine salt to taste; Black pepper to taste

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542

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 542
Carbohydrates g 70.7
of which sugars g 6.5
Protein g 19.4
Fats g 20.2
of which saturated fat g 7.32
Fiber g 4.2
Cholesterol mg 226
Sodium mg 499

Difficulty: Very easy
Prep time: 15 min
Cook time: 15 min
Serving: 4
Cost: Very low

PRESENTATION

Pasta with asparagus and egg cream is a big hit up in Northern Italy. People there love dishes that are both simple and a bit, well, special. And the asparagus? It’s the real star—tender but still has that fresh bite. Mixing up those egg yolks and fresh cream gives you a classic golden sauce. And think of it as a lighter asparagus carbonara, minus the meat.

In places like Lombardy or Veneto, some folks go for a lighter feel by swapping out the cream for a splash of water. Guess what? It’s still silky and smooth. Using gluten-free pasta means everyone can dig in—which is great for friends with different needs.

The way this creamy asparagus pasta turns just a few ingredients into something creamy and kinda fancy makes it perfect for a weeknight meal. People in Northern Italy love tweaking this recipe. Some folks throw in ricotta instead of cream for a fresh twist. Others keep it real simple with just eggs, asparagus and pasta, letting those spring flavors really pop. The egg cream sauce adds that rich golden color and moist texture, clinging to every piece of pasta.

No need to get fancy—just toss everything together, and boom, you’ve got a bowl of creamy asparagus pasta. It’s great hot or even at room temp. One of those easy asparagus recipes you’re going to want to make again, no question, when spring rolls around. It’s got that Northern Italian vibe, you know, laid-back meals, good food, and good company.

Whether you’re into spring pasta dishes or looking for a vegetarian option with asparagus that feels special but is super doable, this recipe has you covered. Plus, the delicate green asparagus and golden sauce make your plate look really really inviting every time. Pretty much.

INGREDIENTS: Gluten-free Fusilli pasta 11.3 oz (320 g); Asparagus 1.1 lbs (500 g); Egg yolks 3; Pecorino Romano PDO cheese 2.1 oz (60 g) - to grate; Fresh liquid cream 0.3 cup (70 g); Extra virgin olive oil 2.1 tbsp (30 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Pasta with asparagus and egg cream

To prepare the pasta with asparagus and egg cream, start by cleaning the vegetables. Remove the base 1 and keep only the tender green part. Peel them with the help of a vegetable peeler 2 and cut the asparagus into slices, leaving the tips whole 3. Place a pot with plenty of water on the stove and bring to a boil, then salt it: this will be used to cook the pasta later.

Meanwhile, sauté the asparagus over medium heat in a pan with extra virgin olive oil for 7-8 minutes 4, adding some tablespoons of hot water as needed to facilitate cooking and soften them; halfway through cooking, add the asparagus tips which require less time 5. At the end of cooking, adjust the salt and pepper and turn off the heat. Then take care of the cream: in a bowl, pour the egg yolks and beat them together with salt and pepper 6, add the Pecorino Romano and continue to mix.

Pour the fresh liquid cream 7 and mix until you obtain a smooth cream 8. At this point, you can cook the gluten-free pasta 9 and then drain it al dente,

tossing it directly into the pan with the asparagus with the flame off 10. Add the egg cream 11, mix briefly, and your pasta with asparagus and egg cream is ready to be plated and served hot 12.