Serves 4 to 6
½ pound asparagus, ends snapped, cut into 2-inch pieces
Extra virgin olive oil (or bacon fat, if you have any)
Freshly ground black pepper
1 pound fettuccine from Rustichella D’Abruzzo
¼ pound freshly grated Parmesan cheese, rinds reserved
¼ pound freshly grated grana padano, rinds reserved
¾ cup heavy cream, hot but not boiling
2 egg yolks
½ pound good-quality salted butter
2 cloves garlic, minced or grated on a microplane
Garnish: More grated cheese, red chile pepper flakes
- Heat the oven to 375 degrees.
- Toss the asparagus with olive oil or bacon fat, salt and pepper, and spread out on a baking sheet in a single layer. Roast the asparagus for 5 to 6 minutes. You want the asparagus bright and crisp, not roasted. Slide them into a bowl and set aside until the pasta is ready.
- Turn off the oven, but set a large, deep dish inside to warm.
- Cook the fettuccine in a large pot of salted boiling water (2 tablespoons of salt per pound), adding the rinds of the cheese you just grated.
- Drain the pasta when it’s slightly under-cooked (harder than al dente), reserving at least 2 cups of the cooking water.
- Whisk together the warm heavy cream and the egg yolks.
In a pot set over medium heat, melt the butter slowly. Whisk in the garlic. Add the warm egg-yolk mixture and stir to combine. Remove from heat.
- Remove the warm dish from the oven and pour in the sauce. Add about 1 cup of the reserved cooking water. Add the cheese, and whisk to combine. Add the pasta and asparagus, and use tongs to coat all the noodles. Add more of the cooking water, if needed. Taste for salt. Serve with extra grated cheese and red chile-pepper flakes.
— Recipe courtesy of Allison Arevalo
Source: East Bay Recipe: Old School Fettuccine Alfredo with Asparagus