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This gluten-free dish features homemade egg ribbon pasta, roasted asparagus, and blistered cherry tomatoes topped with Parmesan cheese. |
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Egg Ribbon Pasta with Asparagus and Parmesan

  • Low Carb
  • Meals
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5/5 - 5 Ratings
Prep Time 15 minutes
Cook Time
Serving Yield 2 servings

It couldn't be easier to make your own egg pasta at home, and despite its simplicity, it can be elevated to new heights. In this dish, ribbons of egg mingle with caramelized pencil thin asparagus and blistered roasted tomatoes, all complemented by olive oil, basil, Parmesan, and freshly ground black pepper for a sophisticated and nourishing dinner.

By: Chef Edward Lee


For the egg pasta

  • 4 Pete and Gerry's Organic Eggs
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons butter

For the asparagus

  • 1 clove garlic
  • 1/2 pound pencil asaparagus
  • 1 pint (25-30) cherry tomatoes
  • 3 tablespoons olive oil
  • Basil for garnish
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons butter
  • Salt and freshly ground black pepper to taste

Nutritional Information

Servings: 2

Amount Per Serving: Calories 680, Fat Cal. 560, Total Fat 62g (95% DV), Sat. Fat 26g (130% DV), Trans Fat 1.5g, Cholest. 460mg (153% DV), Sodium 460mg (19% DV), Total Carb. 13g (4% DV), Fiber 4g (16% DV), Sugars 7g, Protein 20g, Vitamin A (70% DV), Vitamin C (45% DV), Calcium (20% DV), Iron (25% DV), Vitamin D (20% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the egg pasta:

Step 1

In a small bowl, whisk eggs with a pinch of salt and black pepper. Set aside.

Step 2

Heat a 12-inch skillet over medium and add 1 tablespoon of butter. Once butter has melted, pour in about 1/3 of the egg mixture and swirl if needed to create a thin layer of egg on the bottom of the pan. Let cook undisturbed for about 2 minutes, or until cooked through. Run a thin spatula under the cooked egg to release it from the pan, then flip and cook second side for about 1 minute. Transfer to a large cutting board.

Step 3

Return pan to the heat, add 1 tablespoon of butter, and repeat step 2. Repeat a third time, using up the remaining egg mixture.

Step 4

Using a sharp knife, cut each of the three egg rounds on your cutting board into 1/2-inch thick ribbons that mimic the look of pasta. Reserve until ready to serve.

To make the asparagus:

Step 1

Preheat oven 400F. Trim the woody ends of the asparagus and transfer to a sheet pan in a thin layer. Add cherry tomatoes to the same pan and drizzle over enough olive oil (about 3 tablespoons) to coat the vegetables. Season with salt and pepper, then roast vegetables until the tomatoes blister and asparagus is caramelized. Remove pan from oven and set aside.

Step 2

In a large sauté pan, melt 2 tablespoons of butter over medium heat. Add garlic and sauté for 1 minute. Add in egg pasta and vegetables (along with any olive oil left in the sheet pan) and toss to combine.

Step 3

Gently divide the egg pasta and vegetables between two plates and top with grated Parmesan and basil. Finish with black pepper and serve immediately.

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March 30, 2020

OMGosh, this is a delightful meal! Any roasted veg would work - mushrooms, broccoli, wilted spinach at the end. I made this to the tee, and it was fabulous. Thank you!

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March 30, 2020

You're absolutely right about those roasted veggies, Brenna! We're happy to hear you loved the recipe. Thank you for letting us join you in the kitchen!

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