Pasta with asparagus cream, stracciatella and bottarga

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Pasta with asparagus cream, stracciatella and bottarga
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it de fr es br
  • Gluten Free
  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 20 min
  • Serving: 4
  • Cost: High

PRESENTATION

Recipe by
Lulù Gargari

And Pasta with asparagus cream, stracciatella, and bottarga is such a delicious dish. You’ll find it in Southern Italy—especially in spring. It’s all about those fresh, seasonal ingredients, you know? That’s what makes Italian cooking so, so special. The fusilloni pasta is just right here. Its big, twisty shape grabs every bit of that velvety, basil-scented asparagus sauce. Seriously good. This asparagus cream? Not only creamy, but it has this fresh, slightly sweet flavor. Perfect for when asparagus is everywhere in Italian markets.

And look, folks in the south are masters at balancing flavors. That’s really what you get. The strong, almost smoky kick from bottarga paired with the gentle, milky taste of stracciatella cheese. Which is great. The whole thing feels luxurious but pretty simple, letting good ingredients shine. Really.

Fans of stracciatella pasta rave about how the cheese melts a bit on hot noodles, creating moist, rich pockets in each bite. So, so good. Bottarga, which is cured fish roe, adds this salty, intense depth—making each forkful really interesting. You know how it is. In Southern Italy, this dish might show up next to other asparagus pasta recipes, especially when spring vegetables hit their peak.

The combo—the crispness of the asparagus, the tender pasta, and the cool finish from the cheese—captures springtime’s essence in a chill, satisfying way. Whether you’re into gourmet pasta recipes or just looking for a change from the usual red sauce, this mix of flavors is memorable. And easy to enjoy. It’s a smart choice for anyone eager to dive into the best of Italian seafood pasta and fresh, seasonal veggies in one dish. Plus, it perfectly reflects the regional tradition of celebrating local produce—making it a true taste of Southern Italy's culinary charm. For real.

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INGREDIENTS

Fusilloni pasta 0.7 lb (320 g)
Stracciatella cheese 7.1 oz (200 g)
Parmigiano Reggiano PDO cheese 1.8 oz (50 g)
Olive patè 1 spoonful
Mullet Bottarga to taste
Extra virgin olive oil to taste
Fine salt to taste
for the asparagus cream
Asparagus 1.1 lbs (500 g) - (to clean)
Basil 20 leaves
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
Preparation

How to prepare Pasta with asparagus cream, stracciatella and bottarga

To prepare pasta with asparagus cream, stracciatella, and bottarga, start with the asparagus cleaning: remove the tougher ends 1, then cut them into regular rounds 2, keeping the tips aside. Heat a drizzle of oil in a pan, then add the asparagus 3.

Add the tips as well 4, then salt and pepper to taste 5 and sprinkle with a little water 6.

Cover with the lid 7 and let the asparagus stew for a few minutes, enough time to soften them 8. Transfer the asparagus into a tall jug with their cooking water 9.

Add the washed and dried basil leaves 10, a drizzle of olive oil, and blend everything with an immersion blender until you obtain a smooth cream without lumps 11. Pour the resulting cream into the same pan used to cook the asparagus 12.

Meanwhile, cook the fusilloni in boiling salted water for two-thirds of the time indicated on the package 13. Pour a ladle of pasta cooking water into the pan with the asparagus cream 14 and keep on very low heat while you continue with the preparation. Pour the stracciatella into a bowl and season it with a dash of oil 15.

Flavor with a pinch of salt 16 and mix. Drain the fusilloni into the pan 17 and finish cooking by gradually adding the pasta water 18.

Add the olive paté 19 and another ladle of hot water 20. Once the pasta is ready, turn off the heat and add the grated Parmigiano Reggiano DOP 21.

Serve on plates garnished with dollops of stracciatella 22 and grated bottarga to taste 23. The pasta with asparagus cream, stracciatella, and bottarga is ready to be served 34!

Storage

We recommend consuming the pasta with asparagus cream, stracciatella, and bottarga immediately.

You can prepare the asparagus cream in advance and store it in the refrigerator.

Tip

Instead of basil, you can use mint, which will give a pleasant fresh note; if you wish, you can also flavor it with grated lemon zest!

If the asparagus is very thick and hard, you can peel them to remove the tougher outer part.

For the translation of some texts, artificial intelligence tools may have been used.
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