Penne with Asparagus & Pancetta Recipe

Penne with Asparagus & Pancetta


CategoryTagsDifficultyIntermediatePrep Time2 minsCook Time12 minsTotal Time14 minsYields1 Serving

Take advantage of asparagus being in season with this classic dish. The crunchy Pancetta brings its wonderful saltiness, creating a balanced and refreshing dish perfect for the warmer months ahead. 


INGREDIENTS

250 g La Tua Pasta Penne
1 small bunch of asparagus (6-7 spears)
100 g Pancetta
15 ml White wine
30 g Parmiggiano Reggiano

Please note that some essential ingredients
are not supplied, this may include salt,
olive oil, pepper, eggs and additional ingredients.

Buy the ingredients

METHOD

1

Bring a large saucepan of salted water to a gentle boil. Prepare the asparagus by cutting it into bite-size pieces diagonally. Blanch for 2 minutes in the boiling water and set aside.

2

Add your Pancetta to a frying pan on medium heat. Once golden brown and crispy, remove from the heat and set aside.

3

To the same frying pan used for the Pancetta, add the blanched asparagus and white wine, allowing the liquid to slowly evaporate.

4

Place the Penne into the boiling water and cook until 'al dente' for 2-3 minutes.

5

Transfer the pasta to the frying pan with a slotted spoon, making sure some pasta water makes it in as well. Turn off the heat, add your Pancetta back into the frying pan alongside a handful of Parmigiano Reggiano and toss together.

6

Garnish with a sprinkle of Parmigiano Reggiano.

Ingredients

 250 g La Tua Pasta Penne
 1 small bunch of asparagus (6-7 spears)
 100 g Pancetta
 15 ml White wine
 30 g Parmiggiano Reggiano

Directions

1

Bring a large saucepan of salted water to a gentle boil. Prepare the asparagus by cutting it into bite-size pieces diagonally. Blanch for 2 minutes in the boiling water and set aside.

2

Add your Pancetta to a frying pan on medium heat. Once golden brown and crispy, remove from the heat and set aside.

3

To the same frying pan used for the Pancetta, add the blanched asparagus and white wine, allowing the liquid to slowly evaporate.

4

Place the Penne into the boiling water and cook until 'al dente' for 2-3 minutes.

5

Transfer the pasta to the frying pan with a slotted spoon, making sure some pasta water makes it in as well. Turn off the heat, add your Pancetta back into the frying pan alongside a handful of Parmigiano Reggiano and toss together.

6

Garnish with a sprinkle of Parmigiano Reggiano.

Penne with Asparagus & Pancetta Recipe

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