Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
26
High
Nutrition per serving
Calories488.8 kcal (24%)
Total Fat23.5 g (34%)
Carbs49.8 g (19%)
Sugars4.9 g (5%)
Protein14 g (28%)
Sodium372.7 mg (19%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 Tbspolive oil
1 Tbspbutter
2shallots
minced
3cloves garlic
minced
kosher salt
black pepper
ยฝ cupdry white wine
red pepper flakes
to taste
8 ozditalini
1 bunchasparagus
tough ends trimmed, bottoms thinly sliced and tops cut in half
4 ozmascarpone cheese
room temperature, depending how creamy you want it
ยฝ cuppecorino romano
finely grated, plus more for serving
Lemon zest
EVOO
red pepper flakes
for serving
Instructions
Step 1
Bring a large pot of water to a boil over high heat.
Step 2
While water comes to a boil, add olive oil and butter to a large skillet over medium heat.
Step 3
Once butter is melted, add shallots and garlic to the pan and sweat until soft. Season with salt and pepper.
Step 4
Deglaze pan with white wine, and add in red pepper flakes. Turn heat down to low while you cook pasta. (if pan beings to dry out as you are waiting on the pasta, you can add a dash of pasta water.)
Step 5
Once water is at a boil, heavily season water with salt and drop in the pasta. Stir.
Step 6
Once pasta is al dente, drain and (reserve some pasta water) add it to pan with the shallots. Add in sliced asparagus and a ladle of pasta water.
Step 7
Increase heat to medium low, and stir in the mascarpone and pecorino. Cook and stir until the everything is creamy and combined. Add more pasta water if sauce becomes too thick.
Step 8
Season to taste with salt and pepper.
Step 9
Serve garnished with lemon zest, red pepper flakes, olive oil, and more pecorino cheese.
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