Pasta with Asparagus and Pancetta
recipe
Pasta with Asparagus and Pancetta
No commentsIngredients
250g asparagus, tough ends trimmed
- 300g dried pasta (such as penne, rigatoni or fusilli)
- 2 tbsp olive oil, plus more for drizzling
- 1 small onion, chopped
- 125g pancetta, cut into strips
- 15g fresh chives, snipped
- 50g freshly grated parmesan or pecorino, plus extra for serving
- salt and freshly ground black pepper
Serves:
2
Preparation:
20
Cook Time:
40
Total Time:
60min
Directions
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- Cook the asparagus in a large pan of boiling water for minutes. Then remove and drain, reserving the water. Cook the pasta in the same water for the time it says on the packet (- minutes).
- While it's cooking, heat the olive oil, then fry the onion and the pancetta, cut into strips, for about minutes. Cut the asparagus into m/n lengths, add to the pan and cook for another minutes. Add a ladle full of the pasta cooking water, turn up the heat and cook fiercely until the liquid has almost evaporated.
- When cooked, drain the pasta and toss it with the asparagus and pancetta and the chives. Season with salt and plenty of black pepper, then stir in half the cheese. Add more olive oil and grated Parmesan at the table.
Source: Tesco
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