Categories: Dinner
Ingredients
- Coarse salt and ground pepper
- 3/4 pound spaghetti
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 3 tablespoons unsalted butter
- 2 ounces Parmesan, grated (1/2 cup), plus more for serving
- 5 large eggs, lightly beaten
- 1/4 cup part-skim ricotta
Directions
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In a large pot of boiling salted water, cook pasta 1 minute less than package instructions. Add asparagus and cook 1 minute. Reserve 1/2 cup pasta water, then drain.
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Melt 2 tablespoons butter in pot over medium-high and add 1/4 cup pasta water. Add pasta mixture and Parmesan and cook, stirring, 1 minute. If necessary, add remaining pasta water to create a light sauce that coats pasta.
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In a small nonstick skillet, melt 1 tablespoon butter over medium. Add eggs and cook, stirring, until just set. Divide pasta and eggs among four plates, top with ricotta, and season with salt and pepper.