This is my favorite sauce that I learned to make last summer when I took a pasta-making class at Sur La Table.
Linguine with Asparagus and Prosciutto
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 medium shallot, peeled and minced (or use a little bit of onion)
1 medium garlic clove, peeled and minced
1 pound asparagus, stemmed and cut into 1-inch pieces
6 ounces prosciutto, sliced into thin strips
Kosher salt and freshly ground pepper
1 pound fresh linguine
3 large eggs, room temperature
1 1/2 cups grated Parmesan, plus more for garnish
2 tablespoons chopped flat-leaf parsley
- In a large skillet over medium-high heat, melt the butter and oil. Sauté shallot and garlic until fragrant, 1 minute, add asparagus and prosciutto and cook until asparagus is tender, 3 to 5 minutes. Taste and adjust seasoning with salt and pepper. Remove the skillet from the heat and set aside.
- To cook pasta: Heat a large pot of water over high heat until boiling. Add enough kosher salt to season the water like sea water. Add pasta and stir to separate the noodles. Cook until pasta is al dente, about 2 to 3 minutes. Reserve 1/2 cup pasta water and drain pasta through a colander.
- In a large bowl, combine the eggs, cheese, parsley and reserved hot pasta water. Add the hot pasta to the egg mixture and toss until well coated. Taste and adjust seasoning with salt and pepper. Transfer pasta to the large skillet with asparagus and prosciutto and return skillet to stovetop over low heat. While stirring constantly to incorporate ingredients, heat pasta until the egg sauce just begins to thicken, be careful not to scramble. Once the sauce has thickened and is evenly coating the pasta, remove from heat. Taste and adjust seasoning with salt and pepper.
- Divide pasta between four bowls. Garnish with Parmesan and serve immediately.