Asparagus Pancetta Pasta
Directions
- 1Add the pancetta to a large pan with the heat off. Turn to medium and fry until most of the fat has rendered down and it's pretty crispy. Lower the heat slightly if it's browning too quickly without the fat rendering out. At this point pop the pasta in salted boiling water and cook until al dente. Don't drain.
- 2Add the pancetta to a large pan with the heat off. Turn to medium and fry until most of the fat has rendered down and it's pretty crispy. Lower the heat slightly if it's browning too quickly without the fat rendering out. At this point pop the pasta in salted boiling water and cook until al dente. Don't drain.
- 3Add the pancetta to a large pan with the heat off. Turn to medium and fry until most of the fat has rendered down and it's pretty crispy. Lower the heat slightly if it's browning too quickly without the fat rendering out. At this point pop the pasta in salted boiling water and cook until al dente. Don't drain.
- 4Add the asparagus in with the pancetta and fry until it begins to soften, approx 3-4 mins depending on the thickness of the asparagus (it will continue cooking slightly as you make the sauce). Add the garlic and white part of the spring onion and fry for a minute or so.
- 5Add the asparagus in with the pancetta and fry until it begins to soften, approx 3-4 mins depending on the thickness of the asparagus (it will continue cooking slightly as you make the sauce). Add the garlic and white part of the spring onion and fry for a minute or so.
- 6Add the asparagus in with the pancetta and fry until it begins to soften, approx 3-4 mins depending on the thickness of the asparagus (it will continue cooking slightly as you make the sauce). Add the garlic and white part of the spring onion and fry for a minute or so.
- 7Add the stock and stir in the mascarpone until it melts. Stir in the basil, parmesan, remaining spring onion and a squeeze of lemon juice. Bring to a gentle simmer and check for seasoning.
- 8Add the stock and stir in the mascarpone until it melts. Stir in the basil, parmesan, remaining spring onion and a squeeze of lemon juice. Bring to a gentle simmer and check for seasoning.
- 9Add the stock and stir in the mascarpone until it melts. Stir in the basil, parmesan, remaining spring onion and a squeeze of lemon juice. Bring to a gentle simmer and check for seasoning.
- 10As the sauce begins to thicken, use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water it brings with it. Turn the heat to low and toss the pasta in the sauce until it thickens and is no longer watery.
- 11As the sauce begins to thicken, use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water it brings with it. Turn the heat to low and toss the pasta in the sauce until it thickens and is no longer watery.
- 12As the sauce begins to thicken, use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water it brings with it. Turn the heat to low and toss the pasta in the sauce until it thickens and is no longer watery.
- 13Plate up with extra parmesan and basil if desired, then tuck in and enjoy!
- 14Plate up with extra parmesan and basil if desired, then tuck in and enjoy!
- 15Plate up with extra parmesan and basil if desired, then tuck in and enjoy!
Ingredients
- 200 g diced Pancetta
- 200 g diced Pancetta
- 200 g diced Pancetta
- 350 g Linguine
- 350 g Linguine
- 350 g Linguine
- 300 g Asparagus, woody ends trimmed then diced into large chunks
- 300 g Asparagus, woody ends trimmed then diced into large chunks
- 300 g Asparagus, woody ends trimmed then diced into large chunks
- 2 Springs Onions, thinly sliced then separated into white/dark green parts
- 2 Springs Onions, thinly sliced then separated into white/dark green parts
- 2 Springs Onions, thinly sliced then separated into white/dark green parts
- 2 cloves of Garlic, finely diced
- 2 cloves of Garlic, finely diced
- 2 cloves of Garlic, finely diced
- 180 ml Chicken or Veg Stock
- 180 ml Chicken or Veg Stock
- 180 ml Chicken or Veg Stock
- 150 g full fat Mascarpone
- 150 g full fat Mascarpone
- 150 g full fat Mascarpone
- 0.5 bunch Fresh Basil, roughly diced (plus more to serve if desired)
- 0.5 bunch Fresh Basil, roughly diced (plus more to serve if desired)
- 0.5 bunch Fresh Basil, roughly diced (plus more to serve if desired)
- 20 g freshly grated Parmesan, plus more to serve if desired
- 20 g freshly grated Parmesan, plus more to serve if desired
- 20 g freshly grated Parmesan, plus more to serve if desired
- 0.5 Lemon, juice only
- 0.5 Lemon, juice only
- 0.5 Lemon, juice only
- 1 pinch Salt
- 1 pinch Salt
- 1 pinch Salt
- 0.25 tsp Black Pepper
- 0.25 tsp Black Pepper
- 0.25 tsp Black Pepper
Equipment
large panwooden spatulatongs