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