Creamy Macaroni with Asparagus Without the Cream Recipe -
Creamy Macaroni with Asparagus Without the Cream Recipe
  • READY IN 30 mins

Creamy Macaroni with Asparagus Without the Cream

Recipe by  

"An asparagus season favorite from my Grandma Puglia's kitchen."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    30 mins


  1. Heat olive oil in a large saucepan over medium heat, and cook and stir the garlic until just beginning to turn golden, about 2 minutes. Stir in the asparagus, and cook and stir until the pieces are bright green, about 2 more minutes. Stir in the pasta, tossing to coat with oil, and sprinkle with salt and pepper.
  2. Pour boiling water into the saucepan, and bring back to a boil. This recipe should be as dry as possible. Stir the pasta mixture frequently to prevent sticking, and cook the pasta until tender but still firm to the bite, about 10 minutes. Remove the pot from the heat. If there is excess liquid, drain from the pasta.
  3. Stir the eggs, grated Romano cheese, and parsley together in a bowl. Pour into the pasta mixture, stirring and pouring simultaneously until the eggs cook with the heat of the pasta. Sprinkle with additional parsley leaves, and serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 01, 2010

I thought this recipe was great!! The only change I made was I didn't have grated romano in the house so had to substitute shaved parmesan-romano, which was fine... But next time I make it, I'll be sure to upgrade to what's called for in the original. I loved the unusual approach of cooking the ditalini with the asparagus and then adding the egg mixture to the hot pasta... I thought the whole thing was easy and tasted FANTASTIC!! This will become a regular in my collection - thanks!!

Most Helpful Critical Review
Apr 13, 2010

This was pretty good (and healthy) but lacked some flavor. Next time, I will try using chicken stock in place of the water and 3 garlic cloves.


7 Ratings

Mar 24, 2010

It was good but not great. It was pretty healthy though.

Mar 01, 2011

Nice and creamy! Easy to make too. I used grated parmesan and two eggs instead of one and it came out great!

Apr 28, 2010

This is really good! I used the whole pound of pasta and added a little more water and another egg. I also added a small amount of vegetable bouillon. I didn't have romano so I substituted some mozzarella and freshly grated parmesan. Going back for a second serving right now!

Apr 22, 2014

once done this dish was delicious.. i'm not familiar with ditalini and i don't know if it cooks quicker than other pastas (i used shell) but my pasta wasn't cooked in 10 minutes after adding the boiling water and continuing to cook (i used chicken broth bc i feared it being bland per other reviewers complaints).. i was worried about my veggies (i used a combo of asparagus and broccoli) turning into mush so i fished out the veggies and threw the pasta into some boiling water.. cooked until al dente.. then added it into the bowl of veggies.. then added the egg mixture to that.. i stirred it around but it still was runny.. no salmonella in my house so i nuked it in the microwave for a minute and the "sauce" was thicker so i felt safe to serve to bf and myself.. like i initially said.. this was yummy.. but i would have cooked everything separately and then added at the end


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  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 47.9 g
  • 15%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 17.9 g
  • 36%
  • Sodium
  • 225 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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