Asparagus and Lemon Pasta
The "carbonara method" of emulsifying egg yolks and cheese with pasta water creates a luxurious sauce in minutes, but it's usually weighed down by heavy pork fat. I prefer this lighter version that swaps the guanciale for asparagus and bright lemon; the raw egg yolks create the same silky texture, but the acidity keeps it fresh rather than greasy.
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.
Notes
Work quickly to prevent sauce from seizing; sauce should be glossy and smooth.
Did you make this recipe?Let me know how you liked it below!