Tagliatelle with Asparagus and Parmesan Fonduta Recipe | Epicurious
This entire dish is right out of Rose and Ruthie's River Café playbook, with just a few tweaks of my own. They taught me how to make fonduta, a silky sauce rich with crème fraîche and egg yolks....
Keywords
- tagliatelle
- italian
- parmesan
- asparagus
- main
- dinner
- nut free
- vegetarian
- quick
- weeknight meals
- simmer
- spring
- harper collins
Ingredients
- 2 large egg yolks
- 1 1/2 cups crème fraîche
- 5 ounces Parmesan cheese, finely grated, plus a bit more for finishing
- 1 medium garlic clove, finely grated on a rasp-style grater
- Kosher salt
- 1 pound asparagus, woody bottoms snapped off, stalks cut on the diagonal into long 1/2- inch-thick pieces, tips left whole
- 1/2 recipe Fresh Egg Pasta , cut into tagliatelle
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