Bucatini with asparagus and egg cream, a delicious and tasty dish also thanks to the addition of Pecorino Romano. A vegetarian dish that can be enriched with crispy guanciale or pancetta, even smoked. Asparagus is a spring vegetable, detoxifying and rich in fiber, with a very delicate flavor that can be eaten boiled, raw, and baked. A vegetable with which you can prepare many recipes for both main courses and side dishes, and then you find up to 200 different varieties in addition to the wild ones. If you love this vegetable, you absolutely must check out the white asparagus and boiled eggs salad or the ciriole with asparagus and guanciale.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 8.8 oz bucatini
- 1 bunch asparagus
- 2 egg yolks
- 3.5 oz Pecorino Romano
- 2 tbsp extra virgin olive oil
- 1 clove garlic
- salt
- pepper
Tools
- 1 Vegetable Peeler
- 1 Frying Pan
- 1 Pot
- 1 Knife
Steps
Peel the asparagus with a vegetable peeler just below the tip, reaching the base. Remove the woody part. Rinse them under running water and dry them with a paper towel. Cut them into pieces about 1 inch long.
Heat the oil in a pan with the peeled garlic clove.
As soon as the garlic is golden, add the asparagus and a pinch of salt.Cook by adding a little water to prevent them from drying out.
In a bowl, beat the egg yolks with the pepper and the Pecorino.Cook the pasta al dente in plenty of salted water.
Add a ladle of water to the egg sauce and mix immediately.Toss the pasta directly with the asparagus, adding a ladle of cooking water.
As soon as the water has thickened, remove from heat and add the egg cream.
Mix quickly and serve with a sprinkling of Pecorino and pepper.
Tips
You can use either cultivated or wild asparagus.
You can use either cultivated or wild asparagus.
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