Ingredients
Pasta
- 12 ounces spaghetti (or other long pasta of your choice)
Sauce and Vegetables
- 2 tablespoons extra-virgin olive oil
- 10 large asparagus spears, trimmed and peeled into ribbons
- 6 large garlic cloves, thinly sliced
- 1 teaspoon freshly cracked black pepper, plus more for serving
- 1 tablespoon lemon zest, plus more for serving
- ½ cup heavy cream
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter
Herbs and Cheese
- ½ cup minced Italian parsley
- 10 basil leaves, roughly chopped
- 1 cup finely grated pecorino Romano, plus more for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain the pasta thoroughly.
- Prepare the Sauce: While the pasta cooks, heat the extra-virgin olive oil in a large saucepan over medium heat until shimmering. Add the asparagus ribbons and thinly sliced garlic, cooking and stirring occasionally for about 2 minutes until fragrant. Stir in the freshly cracked black pepper, lemon zest, heavy cream, and kosher salt. Bring the mixture to a gentle simmer and cook, stirring, for 2 to 3 minutes until the asparagus softens.
- Finish the Sauce: Add the unsalted butter in tablespoons, stirring continuously until each is fully melted and the sauce thickens slightly. Remove the pan from heat at this point.
- Combine Pasta and Sauce: Add the drained pasta to the saucepan along with minced Italian parsley, chopped basil, finely grated pecorino Romano, and ½ cup of the reserved pasta water. Stir well to coat the pasta evenly and melt the cheese into the sauce. If the sauce is too thick, gradually add more pasta water, one tablespoon at a time, until the desired consistency is reached.
- Serve: Divide the pasta among serving bowls. Sprinkle additional pecorino Romano, lemon zest, and cracked black pepper over each portion for garnish and extra flavor. Serve immediately while warm.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Use fresh lemon zest for the best bright citrus flavor; avoid using lemon extract or bottled lemon juice in place of zest.
- Asparagus should be peeled into ribbons using a vegetable peeler for a tender texture that blends well in the sauce.
- Reserve some pasta water to adjust the sauce consistency, as it contains starch that helps thicken and bind the sauce.
- Pecorino Romano can be substituted with Parmesan if desired, but the flavor profile will be milder.
- To make the dish vegetarian, ensure the cheese used is free from animal rennet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
