Pasta with Asparagus and Pancetta easy recipe

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Pasta with Asparagus and Pancetta easy recipe

Pasta with Asparagus and Pancetta is a typical Italian first course of spring, the season in which it is possible to find excellent fresh asparagus.

The idea of combining asparagus and pancetta in a sauce is quite apt: the delicate flavor of the first fruits goes perfectly with the strong flavor of the pancetta.

The result is a first course rich in flavor and fragrant, suitable for any occasion: from lunch with the family to dinner with guests.

Pasta with Asparagus and Pancetta is a simple, tasty first course that is always very popular. Perfect even for the most inexperienced in the kitchen, who with the right advice, will be able to compose a tasty pasta dish with few ingredients and obtain a spectacular result.

Many variations of Pasta with Asparagus and Pancetta

There are so many possible combinations with asparagus. In this case we have added some bacon which gives a more intense and delicious flavor to the dish. You can also make a fantastic carbonara by adding the asparagus; eggs and asparagus go very well!

Pasta with Asparagus and Pancetta is also excellent cold. In this case, boil it, drain it al dente, place it on a very large plate, dress it with a drizzle of oil, mix it, and let it cool evenly. Then put it in a bowl, add the sauce with the asparagus, mix, and let it rest in the refrigerator for at least an hour before serving. Also excellent the day after!

In addition to this tasty dish of pasta, the Mamma mia che buona website offers you many other recipes to make the most of asparagus.

If you are looking for an original appetizer idea, you can be inspired by Bacon wrapped Asparagus. This recipe can be both an appetizer and a second.

If, on the other hand, you are looking for another first course, asparagus is the perfect ingredient to compose risotto to bring to the table on any occasion: try for example this delicate risotto with green asparagus!

But now let’s see how to prepare Pasta with Asparagus and Pancetta. Follow my recipe step by step and you will make a really tasty first course!

Pasta with Asparagus and Pancetta
Pasta with Asparagus and Pancetta

Recipe Difficulty Level: easy Servings: 4

Ingredients:

(to convert to UK metrics, click here)

  • 400 g (14 oz) of pasta (penne etc.)
  • 700 g (24 oz) of asparagus
  • 150 g (5 oz) of pancetta (or beacon)
  • 1 shallot
  • Salt
  • Black pepper
  • Extra virgin olive oil
  • grated parmesan cheese

Method:

Chop the shallot and brown them in a little bit of oil (2-3 minutes).

Clean and cut the asparagus. (thinly) slice the stem of the asparagus and keep the asparagus tips.

Add them to the shallot and cook for about 10 minutes (add some hot water from time to time if needed).

Once the asparagus are ready, locate them on a blender (keep some asparagus tips apart) and add 20 g (¾ oz) of extra virgin olive oil and 100-130 g (4½ oz) of the cooking water (the water where you cook the pasta).

Blend until you obtain a silky cream. 

In the same pan where you have cooked the asparagus add the pancetta (or beacon) and brown for about 2 minutes.

In the meantime, boil the pasta.

Once the pasta is ready, take a glass of cooking water, you could need it later on in case the sauce is too dense.

Drain the pasta and put in the pan, add the sauce, and mix. In case the sauce is too dense, or is too dry, add some hot cooking water.

Add the asparagus tips and grated parmesan.

Enjoy! Buon appetito!

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