Tagliatelle with Asparagus in a Parmesian-Cream Sauce

This is a tangy and fresh version of carbonara – the creme fraiche adds a depth of flavor to the dish.  Adapted from The River Cafe Cook Book Green.

  • 500g-1kg asparagus, ends trimmed
  • 500g tagliatelle (fresh is ideal)
  • 250g parmesian, grated
  • 1 garlic clove, peeled and crushed
  • 400ml creme fraiche
  • 2 large eggs
  • salt and pepper to taste


  1. Fill a medium pot halfway with water, and bring to a very gentle simmer
  2. Rub the crushed garlic around the surface of a small-medium saucepan, and add creme fraiche, parmesian, and egg yolks
  3. Heat small pan filled with creme fraiche on top of medium pot filled with water – stir gently and cook until sauce thickens, about 15-20 minutes (or until sauce reaches around 65C)
  4. Bring a large pan of water to boil, and season with 2 tablespoons of salt
  5. Prepare asparagus by slicing stems and tips into 1″ pieces on the diagonal
  6. Cook pasta – read cooking instructions on pasta package, and add asparagus to boiling water so that it cooks with the pasta for the final 3-4 minutes, until both are al dente
  7. Drain pasta and asparagus, pour creme-fraiche sauce over and toss to mix

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