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Tagliatelle with Crème Fraîche, Parmesan and Asparagus

Indulgent fresh tagliatelle, with a medley of creme fraiche, Parmesan cheese and asparagus spears. This seasonal dish makes for a beautiful vegetarian main.

From the book

Theo Randall


This pasta sauce is particularly rich, as it’s made using egg yolks, crème fraîche and Parmesan, but it’s a great way of eating the new season’s English asparagus. Try to use select asparagus, which is medium thickness, as it has a lovely, tender texture.

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400ml crème fraîche
1 garlic clove, crushed to a paste with a little salt
3 organic egg yolks
150g Parmesan cheese, freshly grated, plus extra to serve
250g fresh tagliatelle
300g medium-thick asparagus spears, trimmed and finely sliced at an angle
Sea salt and freshly ground black pepper


Put the crème fraîche, garlic, egg yolks and Parmesan in a large bowl and set it over a pan of simmering water making sure the water does not touch the base of the bowl. Whisk vigorously with a balloon whisk until the mixture is the consistency of runny honey; it should be thick enough to coat the back of a spoon. Check the seasoning, then put to one side.

Put the tagliatelle and asparagus in a large pan of boiling salted water and cook for 3 minutes or until the pasta is al dente. Drain and toss with the crème fraîche and Parmesan sauce. Serve with plenty of black pepper and more Parmesan on top.


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