Serves 4
Directions
- 1Remove the tough ends from the asparagus stalks, cut into rings and set the tips aside.
- 2Peel and finely chop the shallot. Slice the pancetta into strips.
- 3Bring a large pot of salted water to a boil for the pasta.
- 4Heat olive oil in a large pan.
- 5Add the chopped shallot and sauté over medium heat for 2–3 minutes, stirring occasionally.
- 6Add the asparagus rings to the pan. Season with salt and pepper.
- 7Cook for about 10 minutes, adding more hot water if needed.
- 8Remove about two-thirds of the asparagus and place it in a blender or glass container with 2 tablespoons of olive oil and ½ cup of water. Blend with an immersion blender until smooth and creamy. Set the cream aside.
- 9In the same pan where the asparagus cooked, add the pancetta strips. Brown over medium heat for about 2 minutes, stirring occasionally.
- 10Add the asparagus tips to the pan and sauté for another 5 minutes.
- 11Cook the penne pasta until al dente.
- 12Add the asparagus cream back into the pan with the sauce, along with the remaining asparagus rings.
- 13Drain the pasta and add it to the pan. Toss everything together over medium heat for a couple of minutes until creamy and well combined.
- 14Plate the pasta, top with freshly ground black pepper, and decorate each plate with the reserved asparagus tips and pancetta strips.
Ingredients
- 0.75 lb Penne Rigate pasta
- 1.5 lbs asparagus
- 3.5 oz pancetta
- 1 shallot
- to taste Fine salt
- to taste Black pepper
- to taste Extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 0.5 cup water
Equipment
knifecutting boardpanwooden spoonpotblender
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