Gluten-Free Fusilli with Asparagus and Egg Cream
This delightful dish combines the earthiness of asparagus with the creamy richness of egg, Pecorino Romano, and fresh cream, all tossed together with gluten-free fusilli. It’s a comforting yet light meal perfect for any occasion.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gluten-Free Fusilli | 320g |
| Asparagus | 500g |
| Egg Yolks | 3 |
| Pecorino Romano Cheese | 60g |
| Fresh Liquid Cream | 70g |
| Extra Virgin Olive Oil | 30g |
| Salt | To taste |
| Black Pepper | To taste |
Instructions:
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Prep the Asparagus: Start by cleaning the asparagus. Trim the tough ends off and cut them into smaller, bite-sized pieces. In a large pan, heat the extra virgin olive oil over medium heat. Once the oil is warm, add the asparagus and sauté for about 7-8 minutes, stirring occasionally. If needed, add a few tablespoons of hot water to help soften the asparagus as it cooks.
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Add the Asparagus Tips: After a few minutes, add the tips of the asparagus to the pan, as they cook faster. Continue sautéing until the asparagus is tender but still crisp, ensuring the tips don’t overcook. Season with salt and black pepper to taste.
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Prepare the Creamy Egg Mixture: While the asparagus is cooking, in a separate bowl, whisk together the egg yolks, salt, and black pepper. Add the grated Pecorino Romano cheese and mix thoroughly. Pour in the fresh cream and continue to stir until the mixture is smooth and well-combined.
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Cook the Pasta: Meanwhile, bring a large pot of salted water to a boil. Add the gluten-free fusilli and cook according to the package directions. Once done, reserve a bit of pasta water and drain the rest.
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Combine Everything: Add the drained pasta directly to the pan with the cooked asparagus (remove the pan from heat to avoid scrambling the eggs). Pour the creamy egg mixture over the pasta and toss everything gently, ensuring the pasta is well coated in the luscious sauce. If the sauce is too thick, you can add a bit of the reserved pasta water to thin it out to your preferred consistency.
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Serve and Enjoy: Plate the pasta, making sure to serve it hot. For an extra touch, sprinkle more grated Pecorino Romano on top. Serve immediately and enjoy this comforting, gluten-free pasta dish!
This recipe is a fantastic way to enjoy a gluten-free meal that’s both rich and fresh. The combination of creamy egg, sharp Pecorino, and tender asparagus creates a perfectly balanced dish that’s sure to be a hit at any dinner table. Enjoy!
