Pasta Alfredo with Lemon and Asparagus

• portions: 4 servings
• temps total: 35 minutes

Ingrédients

3 large egg yolks

1 cup heavy cream

2 ounces Parmigiano-Reggiano, finely grated (1 ¼ cups), plus more for serving

1 teaspoon finely grated lemon zest, plus more for serving (optional), and 1 tablespoon fresh juice

Kosher salt and freshly ground pepper

12 ounces linguine

1 pound asparagus, trimmed and cut on the diagonal into 1-inch pieces (about 2 cups)

Instructions

In a bowl, whisk together egg yolks, cream, cheese, lemon zest, 1/2 teaspoon salt, and 1/8 teaspoon pepper to combine.

In a large pot of boiling salted water, cook pasta 2 minutes less than per package instructions. Add asparagus; cook until bright green and tender, about 2 minutes more. Reserve 1/2 cup pasta water; drain.

Return pasta and asparagus to pot along with egg mixture. Toss until well combined, adding a few tablespoons of pasta water at a time until sauce coats pasta. Add lemon juice; season to taste. Serve immediately, with more cheese, pepper, and lemon zest.