Let’s eat a pile of pasta!
This is such a good one. I’m obsessed with this recipe from a new cookbook I absolutely love: April Bloomfield’s A Girl and Her Greens. Her recipes make vegetables exciting, and this dish is no exception.
The book isn’t just about greens — it’s full of thoughtful, flavorful recipes that highlight fresh produce. I was eating the salad sandwich from the book for days before trying this pasta, and I couldn’t get enough.
The fonduta is what blew my mind. It’s different from the lightweight, jarred versions you might see — real fonduta is gently cooked egg yolks, cheese and crème fraîche whisked over low heat until a silky, barely-there sauce forms. It coats the pasta without feeling heavy or cloying like an Alfredo.
It’s surprisingly light. You use just enough to coat the noodles — I find a lighter egg noodle or fettuccine-style pasta works best if you’re buying dried pasta. I sautéed asparagus in brown butter, added the noodles, then tossed in the fonduta. The result was a simple, elegant skillet of pasta.
Small side note: I love these egg fettuccine nests from DeLallo — they’re wonderful for this dish.
This would make a lovely Mother’s Day main: it looks fancy but comes together fairly quickly. It’s perfect for brunch, lunch or a light dinner with a salad and a small dessert.
For dessert ideas, I often reach for bright lemon treats around Mother’s Day, but my mom’s favorite is chocolate-covered coconut marshmallows. A pitcher of pineapple sangria is also a fun, festive addition.
Fettuccine with Brown Butter Asparagus and Parmesan Fonduta
4
45 mins
Ingredients
fonduta
- 2 large egg yolks
- 1 1/2 cups crème fraîche
- 5 ounces Parmigiano-Reggiano, freshly grated
- 1 garlic clove, minced
pasta
- 4 tablespoons unsalted butter
- 1 pound asparagus, woody stems removed and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces egg noodles or fettuccine
- a handful of fresh basil leaves
Instructions
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Bring a large pot of salted water to a boil and cook the pasta according to package directions. While the water heats, begin the fonduta.
fonduta
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Whisk the egg yolks, crème fraîche, grated Parmigiano and minced garlic in a large bowl. Set the bowl over a saucepan of gently simmering water (double boiler) and whisk constantly for about 5 minutes. The mixture should never boil; it will be lumpy at first but will become smooth and silky as the cheese melts. Season to taste if desired and keep warm, stirring occasionally.
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Heat a large skillet over medium-low, add the butter and let it brown slightly. Add the asparagus, salt and pepper, increase heat to medium and cook, stirring, until the asparagus is tender and the butter is nutty, about 5–6 minutes. Drain the pasta when cooked and add it to the skillet with the asparagus. Pour in about 3/4 of the fonduta and toss to coat, adding more if you want a silkier finish. Serve with extra grated Parmigiano and torn basil leaves on top.
Notes
Did you make this recipe?
I appreciate you so much!
Can we cuddle in that pasta blanket?