Ingredients
- 500 g asparagus
- 500 g fresh egg tagliatelle
- 100 g bacon (or pancetta), sliced
- 2 sprigs marjoram
- 20 g butter
- 4 egg yolks
- 1 clove garlic
- 3 tablespoons grated Parmesan cheese
- Fresh cream, as needed
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
Prepare the Asparagus
Trim the tough ends of the asparagus and peel the stems.
Wash and cook them in boiling salted water for 5–6 minutes, then drain and cool under cold running water.
Separate the tips and cut the stems into small pieces.
Sauté the Asparagus
In a large pan, melt the butter and add the crushed garlic and marjoram.
Add the asparagus stems and sauté for 2–3 minutes. Season with salt and pepper, then remove the garlic.
Prepare the Egg Cream
In a bowl, whisk the egg yolks with grated Parmesan, a pinch of salt and pepper until creamy.
Cook the Bacon
In a separate pan, cook the sliced bacon until golden and crispy. Set aside.
Cook the Pasta
Bring a large pot of salted water to a boil and cook the tagliatelle until al dente.
Drain, reserving a little cooking water.
Combine
Add the pasta to the pan with asparagus and a splash of cooking water and cream.
Remove from heat, then quickly stir in the egg mixture to create a creamy sauce.
Add the asparagus tips and crispy bacon, mixing well.
Serve
Serve immediately while hot, with extra Parmesan if desired.