Linguine Cacio e Pepe with Asparagus
Ingredients
This version of the classic Italian recipe, cacio e pepe is given a twist by adding crunchy spring asparagus w
Instructions
- Cut the asparagus into 1-inch spears.
- Cook pasta in 4 quarts salted, boiling water for 12 minutes. Stir frequently.
- Drop the asparagus in with the pasta when there are 5 minutes remaining of the cook time.
- Add the cheese to a large serving bowl. Whisk in ½ cup of cooking water, along with the oil and pepper until sauce is creamy.
- Drain the pasta and asparagus, toss with sauce and serve.