Tagliatelle With Asparagus And Parmesan Fonduta Food

TAGLIATELLE WITH ASPARAGUS AND PARMESAN FONDUTA

Tagliatelle with Asparagus and Parmesan Fonduta image

Provided by April Bloomfield

Categories Pasta Kid-Friendly Dinner Parmesan Asparagus Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 4 as a main

Number Of Ingredients 7

Ingredients

2 large egg yolks
1 1/2 cups crème fraîche
5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
1 medium garlic clove, finely grated on a rasp-style grater
Kosher salt
1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
1/2 recipe Fresh Egg Pasta , cut into tagliatelle

Steps:

Bring a large pot of water to a boil. Meanwhile, bring an inch or two of water to a boil in a small pot. Whisk together the egg yolks, crème fraîche, Parmesan, and garlic in a large heatproof bowl that will fit snugly in the pot without making contact with the boiling water.
Set the bowl in the small pot and whisk the egg mixture constantly, occasionally scraping the sides and removing the bowl from the pot every couple of minutes as you whisk to keep the cooking nice and slow (don't let it bubble). The mixture will look thick and clumpy for a few seconds, then become liquidy, and then, once the cheese has melted, silky smooth. Cook just until the liquidy sauce has thickened slightly (it should thinly coat the back of a spoon), 6 to 8 minutes. Set the bowl aside in a warm place.
Salt the large pot of boiling water generously until it tastes slightly less salty than the sea. If you're confident that the pasta and asparagus will finish cooking at the same time, add them both to the water. If you're a worrywart, cook the asparagus first, scoop it into a colander to drain, then cook the pasta. Cook the asparagus until it is juicy with a slight bite, 3 to 4 minutes; and cook the pasta until it is fully cooked, 3 to 4 minutes.
Drain the pasta and asparagus well in a colander, then pop them back into the now-empty pot. Pour in most of the fonduta and toss gently but well. Season to taste with salt and more fonduta, if you'd like. Transfer to bowls, top with a little more Parmesan, and eat straightaway.

LINGUINE WITH ASPARAGUS, PARMESAN, AND BACON

Linguine With Asparagus, Parmesan, and Bacon image

Make and share this Linguine With Asparagus, Parmesan, and Bacon recipe from Food.com.

Provided by bmcnichol

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 cups sliced asparagus (1-inch)
1 (9 ounce) package fresh linguine
4 bacon, slices (uncooked)
1 cup chopped onion
2 teaspoons bottled minced garlic
1 teaspoon dried oregano
2 cups cherry tomatoes
3/4 cup reduced-sodium fat-free chicken broth
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh lemon juice
1/2 cup pre-shredded parmesan cheese
shaved parmesan cheese (optional)

Steps:

Cook asparagus and pasta according to pasta package directions, omitting salt and fat.
Drain and set aside.
Cook bacon in a skillet over medium-high heat until crisp and cool slightly.
Remove bacon from the pan, reserving 2 teaspoons drippings in pan.
Crumble bacon.
Add onion, garlic, and oregano to drippings in the pan and sauté 4 minutes or until onion is lightly browned.
Add tomatoes and cook 2 minutes.
Add broth and bring to a boil.
Stir in butter, salt, and pepper and remove from heat.
Place asparagus mixture in a large bowl and add tomato mixture and juice, tossing well.
Top with bacon and shredded cheese.
Garnish with shaved Parmesan, if desired.

Nutrition Facts : Calories 363.5, Fat 12.1, SaturatedFat 5.5, Cholesterol 70.6, Sodium 469.7, Carbohydrate 48.9, Fiber 4.5, Sugar 5.7, Protein 17.5

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