Egg Noodles with Asparagus and Grated Egg Yolks

egg noodles with asparagus and grated egg yolks
Photo: Ryan Liebe
Prep Time:
30 mins
Total Time:
40 mins
4 to 6 Serves

Crisp-tender asparagus, bright lemon zest and juice, rich mascarpone, and salty Pecorino Romano make a sensational sauce for this one-pot pasta dish. Grated hard-cooked egg yolks add extra oomph.


  • Kosher salt and freshly ground pepper

  • 1 pound asparagus, trimmed, stems cut on the bias into ½-inch pieces, tips cut into 2-inch lengths

  • 12 ounces wide egg noodles

  • 1 ½ teaspoons grated lemon zest, plus 3 tablespoons fresh juice

  • 8 ounces mascarpone

  • ½ cup freshly grated Pecorino Romano or Parmesan (2 ounces)

  • 4 hard-cooked egg yolks, grated on the large holes of a box grater


  1. Bring a large pot of generously salted water to a boil. Add asparagus and cook until crisp-tender and bright green, 2 to 3 minutes. Transfer to a plate with a slotted spoon. Add pasta to water; cook according to package instructions until al dente. Drain, reserving 1 1/2 cups pasta water. Return pasta to pot with asparagus. Stir in zest and juice and both cheeses; toss to coat. Add pasta water, little by little, to adjust consistency until creamy. Sprinkle with grated yolks and pepper; serve.

Cook's Notes

To hard-cook eggs, cover them in a medium saucepan with one inch of water and bring to a boil, then remove from heat and cover for 10 minutes. Drain and transfer to an ice-water bath.

Related Articles