Spaghetti alla Chitarra with Black Olive Sauce, Asparagus, and Pancetta
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina flour (re-milled durum wheat) | 270g |
| Black olives | 100g |
| Water | 70g |
| Extra virgin olive oil | 1 teaspoon |
| Vegetable broth | 500ml |
| Leeks | 125g |
| Wild asparagus | 400g |
| Lemon zest | Half |
| Fresh thyme | 3 sprigs |
| Extra virgin olive oil | 4 tablespoons |
| Salt | to taste |
| Pancetta (tesa) | 4 slices |
| Cherry tomatoes | 8 |
| Extra virgin olive oil | 1 tablespoon |
| Black pepper | to taste |
Instructions:
-
Prepare the Pasta:
To make the Spaghetti alla Chitarra with black olive sauce, asparagus, and pancetta, start by draining the black olives. In a mixing bowl, sift the semolina flour, then combine it with the olive paste. Knead the mixture by hand until you have a smooth dough. Once the dough is ready, roll it out and place it in a pan with olive oil over low heat. Allow the dough to soften and begin to cook without browning.
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Prepare the Asparagus:
To preserve the vibrant color and keep the asparagus crispy, immediately immerse them in a bowl of ice-cold water after blanching. Once cooled, slice the asparagus into rounds, keeping the tips aside for garnish. -
Cook the Leeks and Asparagus:
In a separate pan, sauté the leek slices in a bit of olive oil until tender. Add the asparagus rounds, mixing them together with the leeks. -
Roll the Dough:
Work the dough in small batches (about 150g each). Wrap any remaining dough in plastic wrap to prevent it from drying out. Roll out each portion of dough using a rolling pin until you achieve a thin sheet. You can either use a pasta machine or roll by hand, ensuring the sheets are thin enough to create the signature spaghetti alla chitarra. -
Cook the Pasta:
In a large pot of boiling salted water, cook the spaghetti for about 2-3 minutes. Once done, drain the pasta and set aside. -
Prepare the Pancetta and Tomatoes:
While the pasta cooks, dice the pancetta and sauté it in a separate pan until crispy. Slice the cherry tomatoes into quarters. -
Assemble the Dish:
Combine the cooked pasta with the sautéed leek-asparagus mixture and add the crispy pancetta. Drizzle in a little extra virgin olive oil and stir in the lemon zest and fresh thyme. Season with salt and black pepper to taste. Gently toss to combine all the flavors. -
Serve:
Plate the spaghetti, garnish with the reserved asparagus tips and a few extra sprigs of fresh thyme. Serve hot and enjoy your rich, flavorful Spaghetti alla Chitarra with black olives, asparagus, and pancetta.
This dish is perfect for a hearty yet refined first course, offering a delightful balance of savory flavors and fresh textures. Enjoy this rich and satisfying pasta, beautifully enhanced with the sharpness of black olives, the earthiness of wild asparagus, and the crispy depth of pancetta.
