Asparagus, Ham and Egg Pasta


  • Salt and pepper
  • 1 pound tagliatelle or fettucine pasta
  • 1 pound thin asparagus, cut into 2-inch pieces on an angle
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1/4 pound diced prosciutto (available in packages in the deli section, or ask your deli for prosciutto ends and chop into 1/4-inch pieces)
  • 4 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 3 egg yolks, beaten
  • Freshly grated parmigiano-reggiano cheese (a generous handful)
  • 2 tablespoons chopped fresh thyme (about 2 palmfuls)
  • 1 tablespoon grated lemon peel


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