Ingredients30 m servings 408 cals
- 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.
- 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.
Per Serving: 408 calories; 16.5 g fat; 47.9 g carbohydrates; 17.9 g protein; 108 mg cholesterol; 225 mg sodium. Full nutrition
ReviewsRead all reviews 5
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.
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'l...
It was good but not great. It was pretty healthy though.
Nice and creamy! Easy to make too. I used grated parmesan and two eggs instead of one and it came out great!