24 asparagus spears, roast in oven 2 tablespoons of olive oil 1 cup mushrooms, sliced 2 tablespoons butter 2 small clove garlic, finely chopped 4 cups spinach 1 ½ cups heavy cream 1 large egg yolk 1 pound fresh fettuccine 1 cup freshly grated Parmigiano-Reggiano cheese Freshly ground pepper to taste
1. Roast the asparagus 3. Bring 6 quarts generously salted water to a boil. 3. While the water heats, heat oil in a large skillet, slightly cook the mushrooms. 4. Add the butter and over medium-high heat, add garlic; sauté until fragrant and sizzling, about 1 minute. Add the spinach and cook until slightly wilted. 5. Whisk the cream with the egg yolk in a bowl until blended; pour into pan. Reduce heat to medium-low; stir until hot but not boiling. Keep warm over low heat. 6. Meanwhile, cook the pasta, partially covered, until al dente. Transfer the hot pasta with a pasta spoon into the creamy mixture and toss to coat, reserve some pasta cooking water. 5. Add the cheese and keep tossing gently until cream is mostly absorbed. Season with salt and pepper. If sauce is absorbed too much, toss with a little pasta water. Serve in warm bowls.
