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.
- 2Add the asparagus in with the pancetta and fry until it begins to soften, approx 3-4mins depending on the thickness of the asparagus. Add the garlic and white part of the spring onion and fry for a minute or so.
- 3Add the stock and stir in the mascarpone until it melts. Stir in the basil, parmesan, remaining spring onion and a squeeze of lemon juice.
- 4As 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.
Ingredients
- 200 g diced Pancetta
- 350 g Linguine (or other long-cut pasta)
- 300 g Asparagus, woody ends trimmed then diced into large chunks
- 2 Springs Onions, thinly sliced then separated into white/dark green parts
- 2 cloves of Garlic, finely diced
- 180 ml Chicken or Veg Stock
- 150 g full fat Mascarpone
- 0.5 bunch Fresh Basil, roughly diced (plus more to serve if desired)
- 20 g freshly grated Parmesan, plus more to serve if desired
- 0.5 Lemon, juice only
- 1 pinch Salt
- 0.25 tsp Black Pepper
Equipment
large panwooden spatulatongs
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