- 500 grams asparagus;
- 500 grams spaghetti;
- 1 cup parmesan cheese (parmigiano reggiano);
- 1/2 cup pecorino romano cheese;
- 3 eggs;
- 2 tbs extra virgin olive oil;
Take the asparagus wash them under running water, cut the most tender portions (about ¾ of the asparagus) and cut them in pieces as shown in the picture.
Put them in a pan, sprinkle with ¼ tsp salt and the olive oil and cook, stirring frequently until the asparagus in cooked.
Bring a large and wide saucepan of water to the boil, add the spaghetti and cook it “al dente”. While the pasta is coking, break the eggs into a bowl together with the parmigiano and pecorino (see picture) and beat them with a fork.
Before draining the cooked pasta keep apart ½ glass of the water the pasta was cooked in – you might need it in the last phase.
Add the pasta “al dente” in the asparagus mixture and blend well until it becomes creamy. If the pasta is dry add some of the cooking water that you had put apart. Switch off the stow, then add the mixture of egg, parmigiano and pecorino, strirring constantly for 2 minutes. If you want, grate pepper over it.