Asparagus spaghetti (lactose free)

Ingredients

• 400 g Spaghetti, gluten-free
• 250 g Asparagus, raw, trimmed and cut into 2cm pieces
• 120 g Cream, heavy, lactose free
• 80 g Parmesan, grated
• 4 pcs Egg yolks, fresh
• 2 tbsp Unsalted butter, lactose free
• 1/4 tsp Salt, fresh ground
• 1 pinch Black pepper, fresh ground

Method

1. Bring a large pot of salted water to a boil to cook the pasta. Melt the butter in a small sauce pan.
2. Meanwhile, place a large skillet over medium heat. Combine the egg yolks, cream, and parmesan cheese in a small bowl.
3. Whisk to combine with a fork then stir in the butter.
4. When the water is boiling, add in the gluten-free tagliatelle then cook until al dente, per package's instructions.
5. Immediately after adding the pasta, add in the asparagus.
6. Stir-fry until the asparagus are tender. Season with freshly ground black pepper.
7. Once the pasta is al dente, drain, reserving 115ml of the cooking water.
8. Dump the pasta immediately after draining into the asparagus mixture then toss to coat the pasta.
9. Turn off the heat then drizzle in the egg yolk mixture then toss until the pasta is coated well.
10. If you find the sauce too thick, you can add some of the reserved pasta water.
11. Serve immediately.