Penne with Asparagus and Egg Sauce
Pasta and Pizza • Italian
Description
For this recipe, short pasta works best, allowing the sauce to cling: fusilli or penne.
Ingredients
- Penne rigate 15 oz
- Asparagus 20 oz
- Egg white 3 pieces
- Grated Pecorino Pepato Cheese 0 oz
- Olive Oil to taste
- Salt to taste
Step-by-Step Guide
Step 1
Pre-cleaned asparagus stalks should be sliced into rounds, leaving the tips whole. Sauté the asparagus in a pan with olive oil over medium heat (about 7-8 minutes); if necessary, add a little water (2-3 tablespoons) to soften it. Add the tips about 4 minutes later, as they require less cooking time. Season with salt and pepper to taste.
Step 2
While the pasta is cooking, prepare the egg sauce. Whisk the egg yolks with salt and pepper, then add the Pecorino cheese and continue stirring, adding the necessary amount of water (the sauce should be the consistency of low-fat sour cream).
Step 3
Cook the pasta until al dente, drain, and add it to the pan with the asparagus (the heat should be off). Add the egg sauce and quickly mix to evenly distribute all ingredients. Be careful: the egg sauce should remain liquid. If you leave the pasta in the hot pan too long, the egg may cook, and the sauce will lose its consistency.
Step 4
Serve the pasta hot and preferably consume it the same day, as the egg sauce spoils quickly and is not recommended to be stored in the refrigerator for more than one day.
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