This pasta recipe is springtime in a bowl—use the freshest asparagus you can find. You'll be amazed by how much richness and flavor just one egg yolk can bring to a dish.
Ingredients
- 1/2 pound whole wheat spaghetti
- 1/4 cup water
- sea salt, to taste
- 1-1/2 pounds asparagus, trimmed and sliced on the bias into 1/2-inch pieces
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 2 ounces prosciutto, thinly sliced and then sliced crosswise into narrow ribbons
- 1 egg yolk
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons chicken stock
- 1 tablespoon parsley, minced
Instructions
- Prepare pasta according to package directions, cutting back 2 minutes on cooking time. Drain, reserving 1/2 cup of the pasta water.
- While pasta is cooking, bring 1/4 cup salted water to a boil in a large skillet over medium-high heat. Add asparagus, cover and cook for 3-5 minutes, or until asparagus is just crisp-tender. Drain into a colander, and return pan to heat.
- Swirl in oil and, when hot, add garlic and prosciutto. Sauté for 1 minute, and add asparagus back to pan. Continue cooking another 2-3 minutes, stirring occasionally, until asparagus just begins to char in places, and garlic and prosciutto have crisped.
- Meanwhile, in a small bowl, whisk together 2 tablespoons reserved pasta water, egg yolk, Parmesan cheese and chicken stock.
- Return drained pasta to pot over medium-low heat. Add egg mixture and toss. Add asparagus mixture, salt to taste, and toss again. Cook 2 minutes, or until sauce thickens and starts to stick to pasta, adding additional pasta water by tablespoon intervals if sauce seems dry. Toss with parsley just before serving.
Servings: 4
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