Pasta with Asparagus and Pancetta
Category: Main Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Penne Rigate | 320g |
| Asparagus | 700g |
| Pancetta | 100g |
| Shallot | 1 |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Extra Virgin Olive Oil | to taste |
| Extra Virgin Olive Oil (for cream) | 20g |
| Water | 100g |
Instructions:
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Begin by preparing the asparagus: trim off the tough ends, then slice the stems into rounds and cut the tips in half. Set aside.
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Finely chop the shallot and slice the pancetta into thin strips.
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Bring a pot of salted water to a boil for the pasta. While waiting for the water to reach a rolling boil, heat a drizzle of olive oil in a large frying pan over medium heat.
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Once the oil is warm, add the chopped shallot to the pan. Season with a pinch of salt and black pepper. Sauté for about 2-3 minutes until the shallot becomes soft and translucent.
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Add a ladleful of hot water from the pasta pot to the pan to help release the shallot’s flavors and create a bit of steam. Continue cooking for another 7-8 minutes, adding more hot water if necessary, until the shallots are tender and slightly caramelized.
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While the shallots cook, add the sliced asparagus stems to the pan and cook for about 10 minutes. Keep an eye on the pan and add more hot water from the pasta pot if the vegetables begin to dry out. You want the asparagus to be tender but still vibrant in color.
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Once the asparagus is fully cooked, remove about two-thirds of the asparagus mixture from the pan. Place it into a high-sided blender or food processor, add the 20g of olive oil and 100g of water. Blend until smooth and creamy, creating an asparagus cream sauce. Set this mixture aside for later use.
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In the same pan, add the pancetta slices and cook them until they turn golden and crispy, releasing their flavorful fat.
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Meanwhile, cook the penne rigate in the boiling salted water until al dente, about 10-12 minutes.
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Once the pasta is ready, reserve a small amount of pancetta strips and asparagus tips for garnish. Then, directly drain the cooked pasta into the pan with the pancetta and asparagus mixture. Stir to coat the pasta in the rich flavors of the pancetta and veggies.
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Add the smooth asparagus cream sauce to the pan and stir everything together until the pasta is evenly coated with the creamy sauce. Add the asparagus rounds and toss them into the pasta mixture.
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Plate the pasta and garnish each serving with the reserved pancetta strips and asparagus tips. Finish with a generous sprinkle of freshly ground black pepper and serve immediately.
This hearty yet fresh pasta dish offers a perfect combination of creamy, savory flavors, with the delicate crunch of asparagus and the salty richness of pancetta. It’s an ideal meal for a cozy dinner or a special family gathering. Enjoy the delicate yet bold flavors of this Pasta with Asparagus and Pancetta!
