Pasta with Pancetta and Asparagus Recipe

This meal bridges the gap between warm and cold, comfort food and lighter fare. It’s hearty enough for those cold days that are without a doubt still to come.

INGREDIENTS

- Extra virgin olive oil - Pancetta - Shallot - Garlic - Asparagus - Dry white wine - Mascarpone - Lemon - Parmesan cheese

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Heat the olive oil over medium heat in a large skillet. Add the pancetta and cook until browned, stirring frequently.

INSTRUCTIONS

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Remove the pancetta to a paper towel lined plate, but don't drain the skillet. Add the shallot and garlic and cook over medium heat until fragrant and golden, about 2 mins.

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Add the asparagus and cook until bright green and barely tender, about 4 mins more. Add the white wine and cook until reduced by half.

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Stir in the mascarpone, lemon zest and juice, cheese, and about 1 cup reserved pasta water. Season with salt and pepper and cook until slightly thickened and bubbly.

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