An asparagus season favorite from my Grandma Puglia's kitchen.

myjo

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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 pasta, tossing to coat with oil, and sprinkle with salt and pepper.

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  • Pour boiling water into the saucepan, and bring back to a boil. This recipe should be as dry as possible. Stir the pasta mixture frequently to prevent sticking, and cook the pasta until tender but still firm to the bite, about 10 minutes. Remove the pot from the heat. If there is excess liquid, drain from the pasta.

  • Stir the eggs, grated Romano cheese, and parsley together in a bowl. Pour into the pasta mixture, stirring and pouring simultaneously until the eggs cook with the heat of the pasta. Sprinkle with additional parsley leaves, and serve.

Nutrition Facts

408 calories; protein 17.9g 36% DV; carbohydrates 47.9g 16% DV; fat 16.5g 25% DV; cholesterol 108.5mg 36% DV; sodium 225.3mg 9% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/01/2010
I thought this recipe was great!! The only change I made was I didn't have grated romano in the house so had to substitute shaved parmesan-romano which was fine... But next time I make it I'll be sure to upgrade to what's called for in the original. I loved the unusual approach of cooking the ditalini with the asparagus and then adding the egg mixture to the hot pasta... I thought the whole thing was easy and tasted FANTASTIC!! This will become a regular in my collection - thanks!! Read More
(6)

Most helpful critical review

Rating: 3 stars
04/13/2010
This was pretty good (and healthy) but lacked some flavor. Next time, I will try using chicken stock in place of the water and 3 garlic cloves. Read More
(8)
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/13/2010
This was pretty good (and healthy) but lacked some flavor. Next time, I will try using chicken stock in place of the water and 3 garlic cloves. Read More
(8)
Rating: 5 stars
04/01/2010
I thought this recipe was great!! The only change I made was I didn't have grated romano in the house so had to substitute shaved parmesan-romano which was fine... But next time I make it I'll be sure to upgrade to what's called for in the original. I loved the unusual approach of cooking the ditalini with the asparagus and then adding the egg mixture to the hot pasta... I thought the whole thing was easy and tasted FANTASTIC!! This will become a regular in my collection - thanks!! Read More
(6)
Rating: 3 stars
03/24/2010
It was good but not great. It was pretty healthy though. Read More
(4)
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Rating: 4 stars
03/01/2011
Nice and creamy! Easy to make too. I used grated parmesan and two eggs instead of one and it came out great! Read More
(3)
Rating: 5 stars
04/28/2010
This is really good! I used the whole pound of pasta and added a little more water and another egg. I also added a small amount of vegetable bouillon. I didn't have romano so I substituted some mozzarella and freshly grated parmesan. Going back for a second serving right now! Read More
(2)
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