3/4pounduncooked spaghetti (I use a mix of whole wheat and regular)
1poundasparagus, cut into 1-inch pieces
3tablespoonsunsalted butter
2ouncesgrated Parmesan cheese, plus more for serving
5large eggs, beaten with 2 tablespoons milk
1/4cuppart-skim ricotta cheese
1/4cuploosely packed fresh parsley, chopped
salt and pepper to taste
Instructions
Bring a large bot of salted water to boil over high heat. Cook pasta for one minute less than directed on the packaging. Add asparagus to pasta and cook for one minute. Reserve about 1/2 cup to 1 cup of pasta water before draining pasta and asparagus.
Melt 2 tablespoons of butter in pasta pot over medium-high heat and add 1/4 cup of pasta water. Add pasta, asparagus, Parmesan, and ricotta. Stir while cooking for one minute. Add remaining pasta water as needed to create a light sauce. Stir in chopped parsley and stir to combine. Season with salt and freshly ground pepper to taste.
In a small skillet, melt 1 tablespoon of butter over medium heat. Add eggs and cook, stirring occasionally until just set.
Top pasta with eggs and season with more salt and pepper as needed.
Notes
Adapted from Everyday Food magazine.
If desired, replace eggs with cooked chicken breast.