Cheesy, Peppery Spaghetti with Asparagus

Ingrediente

SERVES 3 OR 4

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 pound asparagus, trimmed and diagonally sliced ½ inch thick

1 garlic clove, finely grated or minced

1¾ teaspoons kosher salt, plus more as needed

1 pound spaghetti

1 cup grated pecorino

Romano cheese, plus more for serving

½ cup grated Parmesan cheese

1½ tablespoons coarsely ground black pepper, plus more for serving

Instrucțiuni

1. In a large skillet or sauté pan, heat the oil over medium- high heat. Add the asparagus and cook until golden brown, 2 to 3 minutes for thin asparagus, 4 to 5 minutes for thick asparagus. Stir in the garlic and / teaspoon salt, and cook until fragrant, about 30 seconds. Using a slotted spoon, transfer the asparagus to a plate.

2. Return the skillet to medium-high heat and add 5 cups water and the remaining 1/ teaspoons salt and bring to a simmer. If the spaghetti won't lie flat in the skillet, break it in half. Add the spaghetti and cook, uncovered, stirring and tossing the pasta frequently, until it is cooked through but still al dente, 10 to 12 minutes. If the skillet dries out before the pasta is cooked through, add a little water.

3. Remove the pan from the heat and stir in the pecorino, Parmesan, and pepper, tossing well. Add the asparagus back into the pasta and toss to combine.

4. Serve immediately, sprinkled with additional grated pecorino and pepper, if you like, and drizzled with a little oil.