This simple Pasta with Asparagus is an ideal spring dinner: tender asparagus tossed with hot pasta in a light, silky sauce made from egg yolk, Parmigiano-Reggiano, and reserved pasta water—no cream required.

Pasta with Asparagus
When asparagus is in season, this Pasta with Asparagus is one of the best ways to highlight its bright, green flavor. The asparagus is cooked until tender-crisp, then combined with hot pasta and a silky no-cream sauce made from egg yolk, Parmigiano-Reggiano, and starchy pasta water. The result is similar to a carbonara but lighter and fresher—perfect for a weeknight meal or a relaxed weekend dinner. Serve it as a meatless main or pair it with shrimp, chicken, or fish for extra protein.
