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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
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Prep Time 15 minutes
Cook Time 25 minutes
Course Pasta
Cuisine American

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 skillet
    Add 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:

  1. Boars Head brand *Pancetta can be found in the deli of most grocery stores. It comes in 4-ounce packages and is already cubed
  2. Substitute for Pancetta: Cooked bacon or cooked and cubed chicken. 
  3. Make it vegetarian by eliminating the protein
  4. Cherry tomatoes are a great add-in. Cut in half and add in step 3
  5. Substitutions for *Mascarpone: 8 ounces sour cream or 8 ounces of Whole-Milk Ricotta plus 3 tablespoons of heavy cream
  6. Substitution for Panko, use any brand regular bread crumbs. You may need to toast them a little longer in the skillet
Keyword Asparagus pasta
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