Pasta with Asparagus and Pancetta
Fresh asparagus with Pancetta come together for a delightfully easy dinner. Ready in 30 minutes!
When spring is on the doorstep, I look for fresh asparagus to make a quick delicious dinner. Get the pasta in the boiling water then start cooking the Pancetta then the vegetables. Once the pasta is al dente, I turn off the heat but leave the pasta in the water. Once I’ve added the creamy mascarpone I scoop about 3/4 cup of the starchy pasta water into the mix and stir it into a creamy sauce. Taste for salt and pepper then add in the Pancetta and pasta, don’t worry about water that comes with the pasta, it will add more creaminess to the sauce. Then let it simmer for about 5 minutes. Sprinkle with fresh parsley. Don’t skip the toasted bread crumbs! It adds a little crunch to this dish.
Welcome to my kitchen — Let’s get cooking!
- Heat your skillet BEFORE you add your oil and food!
- Brown the Pancetta then remove it to a paper towel lined plate and set aside
- Add the shallot to the skillet and cook until translucent then add the garlic and asparagus
- If you’re using white wine, add it to the cooked shallots and asparagus. Cook it until it has reduced by half. Make sure you use wine that is of drinkable quality! Never use the ‘cooking wine’ you find in the grocery stores. It is full of salt and will not taste good in your dish! It’s best to leave it out all together if you don’t have white wine or don’t wish to use it
- Reduce the heat to medium and stir in the mascarpone, lemon juice and zest, the Parmesan and about 3/4 cup pasta water. The starchy pasta water helps create a thickened creamy sauce
- Scoop the pasta from the water and add to the skillet. Stir to combine with the sauce.
- Add the Pancetta and taste. The Pancetta will bring more salt into the dish so you want to wait until the very end to add more salt.
- Don’t skip the toasted bread crumbs. They add a delightful crunch to the dish
- What is Panko? Panko are made from a crustless white bread that is processed into flakes and then dried. These bread crumbs have a dryer and flakier consistency than regular breadcrumbs, and as a result they absorb less oil. Panko produces lighter and crunchier tasting fried food. You can find Panko in most grocery stores in the Asian section
Substitutions and Notes
- Boars Head brand *Pancetta can be found in the deli of most grocery stores. It comes in 4-ounce packages and is already cubed
- Substitute for Pancetta: Cooked bacon or cooked and cubed chicken.
- Make it vegetarian by eliminating the protein
- Cherry tomatoes are a great add-in. Cut in half and add in step 3
- Substitutions for *Mascarpone: 8 ounces sour cream or 8 ounces of Whole-Milk Ricotta plus 3 tablespoons of heavy cream
- Substitution for Panko, use any brand regular bread crumbs. You may need to toast them a little longer in the skillet
Links to more recipes similar to this one
- Meatballs in Creamy Orzo with Spinach
- Fresh Tomato Sauce that’s big on flavor
- Delicious Deconstructed Lasagna
Pasta with Asparagus and Pancetta
Fresh asparagus pairs perfectly with salty Pancetta and tart lemon set in a creamy sauce that's ready in 30 minutes
Ingredients
- 1 tablespoon Olive oil
- 8 ounces Pancetta cut into small dice *See Notes
- 1 Shallot minced (about ¼ cup)
- 1 large Clove of garlic minced
- 1 bunch Asparagus cut on the diagonal in ½-inch pieces
- ½ cup Dry white wine, of drinkable quality **optional**
- 8 ounces Mascarpone *See Notes for substitutions
- 2 tablespoons Fresh Lemon juice plus 1 teaspoon zest
- 2 tablespoons Fresh grated Parmesan cheese
- 1 pound Penne pasta cooked al dente *Reserve 2 cups pasta water
- 1 tablespoon Fresh Parsley minced
- Kosher Salt and Black Pepper
TOASTED BREAD CRUMBS
- 1 tablespoon Olive Oil
- 1 cup Panko Bread Crumbs
- ¼ cup Fresh Grated Parmesan cheese
- 1 tablespoon Fresh Parsley minced
Instructions
- Heat olive oil over medium heat in a large skillet. Add the pancetta and cook until browned stirring frequently
- Remove the pancetta to a paper towel lined plate, but don't drain the skilletAdd the shallot and cook over medium heat until translucent then add the garlic. Stir for about 30 seconds then add the asparagus. Cook, stirring frequently until asparagus is bright green and barely tender, about 4 minutes. Add the white wine (if using) and cook until reduced by half
- Stir in the mascarpone, lemon juice and zest, Parmesan cheese and about ¾ cup of the pasta water. Season with salt and pepper and cook until slightly thickened and bubbly
- Reduce heat to low and mix in the cooked pasta, parsley and cooked pancetta. Adjust the seasoning and add additional pasta water to thin if desired.
- To serve, spoon into bowls and top with toasted bread crumbs
TOASTED BREAD CRUMBS
- Heat olive oil in a small sauté pan over medium-high heat. Add the breadcrumbs and stir until lightly toasted. Add the Parmesan cheese and continue to stir until incorporated and toasted. Stir in the parsley. Remove from the pan so it will not continue to toast
Notes
NOTES:
- Boars Head brand *Pancetta can be found in the deli of most grocery stores. It comes in 4-ounce packages and is already cubed
- Substitute for Pancetta: Cooked bacon or cooked and cubed chicken.
- Make it vegetarian by eliminating the protein
- Cherry tomatoes are a great add-in. Cut in half and add in step 3
- Substitutions for *Mascarpone: 8 ounces sour cream or 8 ounces of Whole-Milk Ricotta plus 3 tablespoons of heavy cream
- Substitution for Panko, use any brand regular bread crumbs. You may need to toast them a little longer in the skillet
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