14 ounces fresh egg tagliatelle pasta
2 ounces cooked prosciutto
6 asparagus spears, stems finely diced, tips left whole
2 egg yolks
½ cup heavy cream
1 small bunch of Italian parsley
2 tablespoons butter
1 cup Parmigiano Reggiano
1 clove garlic
Grated lemon peel
First, boil enough water to cook the tagliatelle. Generously salt the water.
Heat the knob of butter in a large frying pan and brown the prosciutto, asparagus and garlic.
In a separate bowl, whisk the egg yolks together with the cream, salt, pepper and a handful of grated Parmesan.
As soon as the tagliatelle are cooked al dente, transfer to the pan with the prosciutto and asparagus and scoop a quarter cup of pasta water on top.
Saute vigorously over high heat, then turn off the heat and stir in the egg mixture.
Serve at once with chopped parsley and more Parmesan.