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Ingredientes
- 1/2 lb fettucine or possibly 6 ounces dry
- 1/2 lb asparagus, trimmed, stems peeled if you like, and cut diagonally into 1/2 inch pcs
- 2 Tbsp. softened unsalted butter
- 1/4 c. heavy cream
- 2 lrg egg yolks
- 1/2 c. freshly grated Parmesan
- 1 Tbsp. snipped fresh chives plus additional for garnish
- 1 tsp freshly grated lemon rind
- 1 x thin lemon slice, quartered, for garnish
Direcciones
- In a kettle of boiling salted water, cook the fettucine for 3 to 4 min for fresh pasta, or possibly 8 to 10 min for dry pasta, or possibly till it is al dente (cooked tender but still hard to the bite). Drain the pasta and put it immediately in a large bowl of cool water. In a saucepan of boiling salted water, cook the asparagus for 3 to 4 min, or possibly till it is just tender, drain it, and add in it to the pasta. In a large skilled, cook the pasta and the asparagus, liquid removed well, in the butter over moderately low heat, stirring, till the mix is heated through and remove the skillet from the heat.
- In a small bowl, whisk together the cream and the egg yolks, add in the mix and the Parmesan to the skillet, stirring to coat the pasta with the sauce, and cook the mix over low heat, stirring, till the Parmesan is just melted. Stir in 1 Tbsp. of the chives, the rind, and salt and pepper to taste. Mound the pasta on heated plates and garnish each dish with the additional chives and a lemon quarter.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 185 | |
| Calories from Fat 138 | 75% |
| Total Fat 15.65g | 20% |
| Saturated Fat 9.25g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 306mg | 13% |
| Potassium 110mg | 3% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.02g | 1% |
| Protein 8.99g | 14% |
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