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Cook's notesWe've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
- 1 bunch of asparagus
- 350g spaghetti or linguine
- 4 eggs
- 50g Parmesan cheese, grated, plus extra to serve
- 1 tbsp chives, basil or tarragon, chopped
Prep time: 5 min
Cooking time: 10 min
Step 1Prepare the asparagus by breaking off the end of each woody stalk and chopping the rest into 1.5cm pieces.
Step 2Cook the pasta in a large pan of boiling salted water until al dente, adding the asparagus 3 minutes before it is done. In the meantime, beat the eggs together well.
Step 3Drain the pasta and asparagus, transfer immediately to a large warmed bowl and add the eggs, Parmesan and some salt and pepper. Mix well. The heat from the pasta will cook the eggs. Sprinkle with the herbs and serve immediately, with extra Parmesan.