Instruction​

• Set a large pot of water on high to boil

• Form your italian sausage into 1 inch meatballs of equal size

• Add your pasta to the boiling water and give a quick stir

• Set a pan on high and add the meatballs

• Generously season with black pepper

• Prep the following while periodically stirring the meatballs

  • Snap the woody tips off the thick end of every piece of asparagus, then chop the sticks into thirds

  • Finely chop parsley and set aside in a small bowl

  • Add 1 egg to the parsley bowl

  • Add 1-2 cups of parmesan cheese to the parsley bowl

  • Whisk together with a fork and set aside

• When the meatballs about halfway done, add your chopped asparagus to the pan and stir

• The sausage should be finished cooking and the asparagus should be browning at the same time the pasta becomes el dente.

• Turn off the frying pan's heat and scoop 2-3 generous spoonfuls of starchy water into the pan to break the frying

• Once the pan has calmed down, drag the pasta into the pan with tongs, bringing some water with it

• Spoon a bit more water over the pasta, then toss everything together

• Pour the parsley/egg/parmesan mixture into the pan and scoop more starchy water over it, then quickly toss together

• If you see the cheese begin to clump up, add more cooking water. The texture should be silky and the cheese should completely emulsify into the sauce

• Add to a serving platter and top with more black pepper, fresh parmesan, and parsley leaves