Pasta with Aspargus and Pancetta

 


Pasta with Asparagus and Pancetta


I love pasta of all sorts.  Asparagus looked fabulous in the store yesterday, bright green, pencil thin, and to top that off, it was on sale for $1.99 a bunch.  I started to rack my brain for a way to use this hint of spring.  Then it came to me....Asparagus and Pancetta with pasta.  Sounds like a great combo and I ended up really liking it.  It is one of my "lighter" pasta dishes especially considering there was no butter, mozzarella or cream. ;)

Pasta with Asparagus and Pancetta

Ingredients:

Pasta and Asparagus cooking in cast iron skillet



• 1/2 box pasta cooked in salted water (I use Penne or Gemelli)
• 1/2 Cup reserved salted pasta water
• 1/3 Cup Thick Cut and Diced Pancetta (1/4 inch thick)
• 1 Medium Onion Diced
• 1 Clove Garlic Minced
• 1/4 Teaspoon Hot Pepper Flakes
• 1 Tablespoon Olive Oil
• 1/4 Cup White Wine (or broth)
• 1/2 Cup Chicken Broth
• 1/2 Cup Grated Parmesan Cheese
• 2 Cups Asparagus (or 1 bunch, woody stems discarded)
• Pepper to taste (I use fresh cracked pepper, about 1/4 Teaspoon)

Directions:

• Cook Pancetta in cast iron pan until fat is rendered and Pancetta is crispy, remove from pan and set aside
• Add Olive Oil and Onion to pan and saute and stir until tender and translucent
• Add Garlic and Red Pepper Flakes and saute another 5 minutes, stirring frequently
• Add dry White wine to deglaze pan, bring to simmer for 2-5 minutes
• Add Liquid Gold or Chicken Broth, stir and bring to simmer
• Add Asparagus and cook a few minutes until asparagus is hot, slightly cooked but still has a tender crisp texture
• Add Pasta and to pan and heat through, add reserved pasta water to desired consistency.
• Add Parmesan and Pancetta and stir
• Top with more shredded Parmesan cheese and serve

How about that for your first bite..yum