Creamy Artichoke & Asparagus Egg-Yolk Pasta (Carbonara-Style, No Guanciale)
Handmade angel hair pasta tossed with sautéed fresh artichokes and asparagus, then finished off-heat with a carbonara-style egg yolk custard enriched with goat cheese and Parmigiano, plus pasta water.
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- •1 per 100 g flour Eggfor fresh pasta dough; ratio given
- •100 g Flourfor fresh pasta dough; use 50/50 white flour and semolina
- •White flourhalf of total flour (50/50 blend); exact total not specified
- •Semolina flourhalf of total flour (50/50 blend); exact total not specified
- •Fresh artichokestrimmed, de-choked, sliced; fresh preferred
- •Lemonjuice used in water bath to prevent artichoke discoloration
- •Waterfor lemon-water bath and for boiling pasta; amounts not specified
- •Asparagustrimmed; amount not specified
- •Spring onionamount not specified
- •Marjoramfresh herb; amount not specified
- •Thymefresh herb; amount not specified
- •Tarragonfresh herb; amount not specified
- •Olive oilused in abundance for sautéing
- •Saltto taste
- •Egg yolksfor sauce; number not specified
- •Goat cheesefresh, delicate; amount not specified
- •Parmigiano Reggianomixed with goat cheese; amount not specified
- •Pasta waterused to temper eggs and loosen sauce
- 1
Make fresh pasta dough using the ratio 1 egg per 100 g flour, mixing flour 50/50 white flour and semolina. Knead until smooth, then rest as needed.
15 min
- 2
Roll and cut the dough into angel hair pasta (very thin strands).
15 min
- 3
Prep fresh artichokes: remove tough outer leaves, halve, remove the fuzzy choke, then slice. Immediately place slices into a lemon-and-water bath to prevent discoloration.
10 min
- 4
Prep asparagus and spring onion. Gather herbs: marjoram, thyme, and tarragon.
5 min
- 5
In a pan, sauté artichokes and asparagus in abundant olive oil. Add spring onion and the herbs (aromatics) and cook until artichokes are tender. Season with salt.
10 min
- 6
Boil the fresh angel hair pasta in salted water until ready. Reserve pasta water.
4 min
- 7
Add the cooked pasta to the pan with the vegetables and toss to combine.
1 min
- 8
Prepare the egg-and-cheese mixture using only egg yolks. Mix in goat cheese and Parmigiano; loosen/temper with a little hot pasta water to form a custardy sauce.
3 min
- 9
Optional safety step: gently pasteurize the yolk mixture over steam from the pasta pot, stirring until it reaches 68°C, forming a velvety custard.
5 min
- 10
Turn heat off. Add the egg-cheese custard to the pasta and toss vigorously, adding more pasta water as needed to emulsify and reach a creamy consistency (avoid scrambling).
2 min
- 11
Plate and serve immediately.
1 min
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