Cheesy asparagus and macaroni

    Cheesy asparagus and macaroni

    (7)
    2saves
    30min


    7 people made this

    About this recipe: The perfect way to use asparagus when in-season. Macaroni is heated with asparagus, eggs, Pecorino Romano and fresh parsley. It's deliciously creamy and totally moreish.

    Ingredients
    Serves: 6 

    • 4 tablespoons olive oil
    • 1 large clove garlic, crushed
    • 675g fresh asparagus, trimmed and cut into 2.5cm pieces
    • 335g dry macaroni
    • salt and pepper to taste
    • 1 litres boiling water or as needed
    • 3 eggs, beaten
    • 335g Pecorino Romano cheese, grated
    • 3 tablespoons chopped fresh parsley, plus extra for garnish

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat olive oil in a large saucepan over medium heat and cook and stir the garlic until just beginning to turn golden, about 2 minutes. Stir in the asparagus and cook and stir until the pieces are bright green, about 2 more minutes. Stir in the macaroni, tossing to coat with oil and sprinkle with salt and pepper.
    2. Pour boiling water into the saucepan and bring back to the boil. This recipe should be as dry as possible. Stir the macaroni mixture frequently to prevent sticking and cook the macaroni until tender but still firm to the bite, about 10 minutes. Remove the pan from the heat. If there is excess liquid, drain from the macaroni.
    3. Stir the eggs, grated Pecorino Romano cheese and parsley together in a bowl. Pour into the macaroni mixture, stirring and pouring simultaneously until the eggs cook with the heat of the pasta. Sprinkle with additional parsley leaves and serve.
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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    7

    This was pretty good (and healthy) but lacked some flavor. Next time, I will try using chicken stock in place of the water and 3 garlic cloves.  -  13 Apr 2010  (Review from Allrecipes US | Canada)

    by
    6

    I thought this recipe was great!! The only change I made was I didn't have grated romano in the house so had to substitute shaved parmesan-romano, which was fine... But next time I make it, I'll be sure to upgrade to what's called for in the original. I loved the unusual approach of cooking the ditalini with the asparagus and then adding the egg mixture to the hot pasta... I thought the whole thing was easy and tasted FANTASTIC!! This will become a regular in my collection - thanks!!  -  01 Apr 2010  (Review from Allrecipes US | Canada)

    by
    4

    It was good but not great. It was pretty healthy though.  -  23 Mar 2010  (Review from Allrecipes US | Canada)

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