Ingredients
- 1 pound spaghetti
- 3 cup chopped raw asparagus tips
- 1 tablespoon extra virgin olive oil
- 1 teaspoon chopped anchovy
- 1 teaspoon chopped garlic
- 1/2 cup heavy cream
- 4 tablespoon butter
- 4 tablespoon Parmesan cheese
- 4 tablespoon Salt
Preparation
Baking Directions:
Bring a large pot of water to a boil.
Season the water with salt.
Add the pasta and cook per box directions.
Remember to check the pasta periodically.
When done, it should have just a little bite to it.
While the pasta is cooking, in a medium hot sauté pan, start sautéing the asparagus in the olive oil, about one minute.
Add in the anchovy and garlic and keep sautéing, two to three more minutes.
Add the cream to the pan.
Bring to a boil.
Add in 2 tablespoons of the pasta water.
When the pasta is cooked, take it out of the water and place it into the pan.
Mix thoroughly.
Add in the butter and cheese and mix.
If the sauce is too thin, add more cheese, if it is too thick, add more pasta water.
Pour in a bowl and serve hot with more grated cheese.
