Macaroni with Asparagus and Egg

    30 minutes

    An unusual pasta recipe; the macaroni is cooked with the asparagus, then the eggs, cheese and parsley are stirred in to "cook" after the water is drained. I generally use half stock/half water for the pasta.

    7 people made this

    Serves: 6 

    • 1/4 cup olive oil
    • 1 large clove garlic, crushed
    • 750 fresh asparagus, stalks broken off and cut into pieces
    • 375g macaroni
    • 1 pinch salt and pepper to taste
    • 4 cups boiling water, or as needed
    • 3 eggs, beaten
    • 3/4 cup grated Romano or Parmesan cheese
    • 3 tablespoons chopped fresh parsley, plus extra for garnish

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat olive oil in a large saucepan over medium heat, and cook and stir the garlic until just beginning to turn golden, about 2 minutes. Stir in the asparagus, cook and stir until the pieces are bright green, about 2 more minutes. Stir in the pasta, tossing to coat with oil, and sprinkle with salt and pepper.
    2. Pour boiling water/stock into the saucepan and bring back to a boil. Stir the pasta mixture frequently to prevent sticking, and cook the pasta until tender but still firm to the bite, about 10 minutes.This recipe should be as dry as possible. Remove the pot from the heat. If there is excess liquid, drain from the pasta.
    3. Stir the eggs, grated Romano cheese and parsley together in a bowl. Pour into the pasta mixture, stirring and pouring simultaneously until the eggs cook with the heat of the pasta. Sprinkle with additional parsley leaves, and serve.

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    Reviews in English (6)


    This was pretty good (and healthy) but lacked some flavor. Next time, I will try using chicken stock in place of the water and 3 garlic cloves.  -  13 Apr 2010  (Review from Allrecipes USA and Canada)


    I thought this recipe was great!! The only change I made was I didn't have grated romano in the house so had to substitute shaved parmesan-romano, which was fine... But next time I make it, I'll be sure to upgrade to what's called for in the original. I loved the unusual approach of cooking the ditalini with the asparagus and then adding the egg mixture to the hot pasta... I thought the whole thing was easy and tasted FANTASTIC!! This will become a regular in my collection - thanks!!  -  01 Apr 2010  (Review from Allrecipes USA and Canada)


    It was good but not great. It was pretty healthy though.  -  23 Mar 2010  (Review from Allrecipes USA and Canada)