Fettuccine with Asparagus and Parmesan Fonduta
Fresh fettuccine is tossed with asparagus spears and a rich parmesan fonduta sauce that is basically the ultimate version of alfredo sauce.
Yield: 6-8 servings
  • 2 large egg yolks
  • 1½ cups creme fraiche
  • 5 oz parmesan cheese, finely grated
  • 1 medium garlic clove, grated
  • kosher salt, to taste
  • 1 lb asparagus, woody ends snapped off and stalks cut into ½-inch thick pieces
  • 2 lb fresh fettuccine
  1. Bring a large pot of salted water to a boil.
  2. Meanwhile bring an inch or two of water to a boil in a small pot. In a large heatproof bowl that will fit on top of the small pot, whisk together the egg yolks, creme fraiche, parmesan cheese, and garlic. Place the bowl with the egg-cheese mixture on top of the small pot of boiling water, Whisk continuously until the cheese has melted and the sauce is silky smooth. It should not come to a boil. Cook for another 6-8 minutes or until the sauce has thickened slightly, whisking constantly. Remove from the heat and set aside.
  3. Add the asparagus and the pasta to the large pot of salted boiling water. Cook for 3-4 minutes, then drain. Pour the pasta and asparagus back into the pot they were cooked in. Stir in the parmesan sauce and toss gently. Season to taste with salt and black pepper. Serve warm.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2019/06/fettuccine-with-asparagus-and-parmesan-fonduta.html