Ingredients (~4 servings)
- 1 lb spaghetti (dry)
- 1 large bunch asparagus (about 1 lb), woody ends snapped off
- 4 large egg yolks
- 2 lemons (zest of both, juice of 1)
- 1 cup freshly grated Parmesan cheese (plus more for serving)
- Small handful fresh parsley, finely chopped
- Salt and black pepper to taste
Prep the Asparagus and Eggs
Fill a large pot with water and bring it to a rolling boil. Season it aggressively with salt until it tastes like the ocean.
While the water heats, cut the asparagus diagonally into 2-inch pieces. Discard the tough, white woody ends.
In a large metal or glass mixing bowl (big enough to hold all the pasta later), combine the 4 egg yolks, the zest of both lemons, the juice of one lemon, and the grated Parmesan. Whisk vigorously until combined into a thick, pale yellow paste. Add a generous amount of freshly cracked black pepper.
Cook the Pasta and Vegetables
Drop the spaghetti into the boiling water. Cook for ~6 minutes.
At the 6-minute mark, dump the chopped asparagus into the pot with the pasta. Cook for another 2-3 minutes. You want the pasta al dente and the asparagus bright green and tender-crisp.
Temper and Emulsify
Before draining, scoop out 2 cups of the starchy pasta water. This liquid is gold; do not pour it down the sink.
Drain the pasta and asparagus. Immediately dump them hot into the bowl with the egg mixture.
Pour in about 1/2 cup of the reserved pasta water. Toss vigorously with tongs for ~60 seconds. The heat from the pasta will gently cook the eggs, while the agitation emulsifies the cheese and water into a glossy, creamy sauce that clings to every strand.
If the sauce looks too thick or clumpy, add more pasta water a splash at a time until it loosens up.
Season and Serve
Taste the pasta. It might need a pinch more salt or an extra squeeze of lemon juice to make the flavors pop.
Stir in the chopped parsley. Serve immediately with extra cheese and black pepper on top; carbonara-style sauces seize up if they get cold, so don’t wait.
Asparagus and Lemon Pasta
Ingredients
Ingredients (~4 servings)
- 1 lb spaghetti dry
- 1 large bunch asparagus about 1 lb, woody ends snapped off
- 4 large egg yolks
- 2 lemons zest of both, juice of 1
- 1 cup freshly grated Parmesan cheese plus more for serving
- Small handful fresh parsley finely chopped
- Salt and black pepper to taste
Instructions
- Bring salted water to boil in large pot.
- Cut asparagus diagonally into 2-inch pieces.
- Whisk egg yolks, lemon zest, lemon juice, Parmesan, and black pepper in large bowl.
- Cook spaghetti for 6 minutes.
- Add asparagus to pasta pot, cook 2-3 more minutes.
- Reserve 2 cups pasta water before draining.
- Dump hot pasta and asparagus into egg mixture.
- Add 1/2 cup pasta water, toss vigorously for 60 seconds to create creamy sauce.
- Add more pasta water if sauce is too thick.
- Taste and adjust seasoning with salt or lemon juice.
- Stir in chopped parsley.
- Serve immediately with extra cheese and black pepper.
