Penne with asparagus and egg sauce
4 servings
20 minutes
Italian cuisine is rich in delicious dishes that do not require either lengthy preparation or a large number of expensive products or ingredients that are difficult to get. Compiling my own book of Italian home recipes , I give preference to quick recipes with basic ingredients, because the main goal is not the desire to surprise guests on occasion, but to eat deliciously even when there is no time for complex dishes, in other words - every day. I honestly admit: I am not a passionate lover of asparagus, its taste itself tires me a littl
1
Pre-cleaned asparagus stems are cut into rounds, leaving the tips whole. Sauté the asparagus in olive oil over medium heat (about 7-8 minutes), adding a little water (2-3 tablespoons) if needed to soften it. Add the tips 4 minutes later, as they require less cooking time. Season with salt and pepper to taste.
- Fresh asparagus: 500 g
- Extra virgin olive oil: to taste
- Salt: to taste
2
While the pasta is boiling, prepare the egg sauce. Whisk the egg yolks with salt and pepper, then add Pecorino cheese and continue mixing while adding enough water to achieve a smooth sauce with the consistency of low-fat sour cream.
- Egg yolk: 3 pieces
- Pecorino Romano cheese: 60 g
3
Cook the pasta to al dente, drain it, and pour it into the pan with asparagus (the heat should be off). Add the egg sauce and quickly stir 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.
- Penne Rigate: 450 g
- Fresh asparagus: 500 g
- Egg yolk: 3 pieces
- Pecorino Romano cheese: 60 g
4
Pasta should be served hot and it's better to 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.