A velvety yet light first course: the pasta is enveloped in a 24-month aged Parmigiano cream made only with cooking water, cheese, and extra virgin olive oil, without cream, to highlight the purity of the ingredients and the freshness of the asparagus. A spring flavor explosion, creamy yet delicate.
Wash the asparagus, remove the tougher ends and cut into pieces leaving the tips whole.
Blanch the asparagus in salted water for 2 minutes, then drain and set aside.
Cook the fettuccine in the same water used for the asparagus, draining them very al dente and reserving a generous cup of cooking water.
In a large pan, pour extra virgin olive oil and immediately add grated Parmigiano and a little hot cooking water: whisk vigorously until a smooth cream forms.
Add the fettuccine and asparagus, tossing while adding more cooking water if needed, until a soft and enveloping sauce is obtained.
Serve immediately, finishing with freshly ground black pepper and additional Parmigiano to taste.
Store in the refrigerator for up to 1 day, adding a little hot water before reheating to restore creaminess.
Italia, Toscana
| Energy (kcal) | 162.37 |
| Carbohydrates (g) | 1.03 |
| of which Sugars (g) | 1.03 |
| Fat (g) | 11.89 |
| of which Saturates (g) | 4.93 |
| Protein (g) | 12.52 |
| Fiber (g) | 0.65 |
| Sale (g) | 0.28 |
