This Lemon Cream Pasta with Asparagus has bright flavors and the perfect creamy sauce. The lemon cream sauce on this pasta is made with a small amount of raw egg, like a classic carbonara, and is so incredibly delicious. We love the freshness of the parsley on top and the cooked asparagus as well. Both provide the perfect balance of fresh greens and creamy pasta. This recipe is perfect for a weeknight dinner or a special occasion!
Lemon Cream Pasta with Asparagus
This Lemon Cream Pasta with Asparagus has bright flavors and the perfect creamy sauce. Beautifully balanced with asparagus, parmesan cheese, and parsley this is a recipe you won't want to pass up!
Ingredients
- 1 bunch Asparagus
- 1 tbsp Olive Oil or Butter
- 2 Lemons you'll use the juice and zest
- 17 oz Pasta
- 2 Eggs
- 1 cup Heavy Cream
- 1 tsp Salt
- 1 cup Parmesan Cheese
- 1/4 cup Butter melted
- 1/4 cup Parsley chopped
Instructions
- Sauté asparagus with butter or olive oil, a squeeze of lemon juice, and salt & pepper to taste.
- While asparagus is cooking, bring water to a boil and cook your pasta as directed.
- While pasta & asparagus and cooking, whisk together egg yolks, heavy cream, salt, parmesan cheese, and the zest & juice from your lemons in a bowl.
- Drain pasta once al dente and right away add melted butter, your lemon cream sauce, cooked asparagus, and parsley to the pasta and mix. The heat from the cooked pasta will help slightly cook the eggs reducing the risk associated with raw yolk consumption.Disclaimer: There is a still a risk with consuming raw egg yolks. This just reduces that risk.
- Cover & allow to sit for about 30 minutes before topping with a little more cheese & parsley as a garnish!
- Serve and enjoy this bright, creamy pasta!