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Spaghetti with Scrambled Eggs,
Asparagus and Mushrooms
Makes 4 First Course Servings
Ingredients
*2 tablespoons unsalted butter
*2 tablespoons extra virgin olive oil
*1/2 cup finely chopped onions
*8 ounces fresh asparagus, trimmed and cleaned
*6 to 8 medium (3 ounces) fresh mushrooms, trimmed, cleaned and finely chopped
*3 large eggs, at room temperature
*1/4 teaspoon sea salt
*1/2 cup freshly grated Parmigiano-Reggiano cheese
*8 ounces dried spaghetti
*Freshly grated Pecorino Romano cheese
Instructions
1Bring a large pot of water to a boil for the pasta.
2Heat the butter, olive oil and onions in a large straight-sided saute pan over moderate heat. Cook, stirring often, until the onions are very soft and completely cooked through without browning.
3Slice off the tips of the asparagus and cut them in half vertically. Coarsely chop the remaining stalks.
4When the onions are cooked, add the asparagus and mushrooms to the saute pan. Cook over moderately high heat, stirring often, until the vegetables are soft, about 8 minutes. Set aside and keep warm.
5Break the eggs into a mixing bowl and beat them with a fork until the whites and yolks are just combined. Stir in a few pinches of salt and Parmigiano-Reggiano cheese. Set aside.
6Generously salt the pasta water and drop in the spaghetti. Cook, stirring often, until al dente. Drain the pasta, reserving about 1 cup of the cooking water.
7Transfer the spaghetti to the saute pan with the vegetables. Toss over moderately low heat until every strand of spaghetti is coated. If it seems dry, add some of the pasta water a tablespoon at a time.
8Pour in the egg mixture and stir and toss just until the eggs begin to develop soft curds. Remove from the heat when the eggs are a little underdone as they retain heat and will continue to cook. Serve right away in heated bowls. Pass the Pecorino Romano cheese at the table.
Notes
  • Fresh asparagus and mushrooms make a lovely pairing in this pasta dish and the scrambled eggs bring everything together in a satisfying jumble.
  • Purchase asparagus that are firm with tightly-closed tips. Mushrooms should be firm, too, with unblemished caps that have not splayed open.

Source
Recipe courtesy of Johanne Killeen and George Germon of Al Forno Restaurant, Providence, RI from their book 'On Top of Spaghetti...Macaroni, Linguine, Penne, and Pasta of Every Kind', HarperCollins, 2006