12 ounces dried penne (or fettuccine)
1/2 pound fresh asparagus (or broccolini)
1/4 teaspoon granulated sugar
Freshly-ground kosher salt, to taste
1 tablespoon olive oil
2 fresh garlic cloves, crushed
5 large eggs — use 4 yolks, plus 1 whole egg
1/4 pound finely-shredded pecorino cheese, divided
Freshly-ground black pepper, to taste
3/4 cup fresh basil leaves, julienned
2 tablespoons toasted pine nuts
Cook pasta in boiling, salted water according to package instructions; cook only until al dente, then drain well, set aside, and keep warm. Trim ends from the asparagus and cut into 1 1/2-inch pieces; Place asparagus in a shallow microwave-safe bowl; sprinkle lightly with sugar and freshly-ground kosher salt. Add 8-10 ice cubes, cover asparagus with another bowl, and microwave 2-3 minutes on High. Reserve the asparagus cooking water for later use. Transfer asparagus pieces to a bowl of ice water to stop the cooking, then drain well; set aside. Heat olive oil over low heat in a very large, heavy skillet; sauté garlic 1-2 minutes or until softened; set aside. In a small bowl whisk 4 egg yolks, the whole egg, and two-thirds of the cheese together until well blended. Add softened garlic and season generously with black pepper; set aside. Transfer cooked pasta and asparagus to the pan drippings left in the skillet; toss ingredients together well over medium heat. Add egg-and-cheese mixture, stirring constantly, along with 3-4 tablespoons of the reserved asparagus cooking water (or more, if needed) to create a creamy sauce. Stir in basil, sprinkle pine nuts over the top, garnish with the remaining cheese, and serve hot. — Serves 3-4
Whenever fresh asparagus is available, this is a really delicious pasta dish! If you don’t care for asparagus as much as I do, then use broccolini instead — it’s a very tasty substitute! Penne may be a bit easier to eat, but the dish is great with fettuccine too — it’s your choice!