BFF is on a health streak and sent me a recipe for asparagus with pancetta. I had to explain that pancetta is neither healthy or a vegetable. But hey, it was a brilliant idea. I had the two most important ingredients on hand and decided to toss it with pasta for a 'light' Spring lunch.
Ingredients, 2 servings
1/4 cup of pine nuts, toasted
1, 1/2 - 1 inch thick slice of pancetta, cut into tiny pieces
1 shallot, sliced
1 bunch of asparagus, cut into 1/2 inch pieces (This makes a lot of asparagus for two people, so you can cut down to 1/2 bunch. I like lots of asparagus.)
1/2 cup of white wine
Salt & pepper to taste
Parmesan to top
Enough pasta for two
- Bring a pot of salted water to a boil for the pasta.
- Cook pancetta in medium sautee pan until fat is rendered, 3-5 minutes.
- Remove the pancetta to a separate plate, but keep rendered fat in the pan.
- Add pasta to the water to cook. This should be done around the same time your asparagus are done.
- Add shallots, asparagus and a pinch of salt in the pancetta fat until shallots soften, about 3 minutes.
- Add white wine to pan and simmer for one minute until the alcohol smell is gone.
- Put a lid on the sautee pan, turn the heat to low-med and let asparagus cook completely. About 8-10 minutes, depending on how cooked you like your asparagus.
- Drain pasta, reserving 1/4 cup of pasta water.
- Add pancetta, pine nuts, pasta, pasta water into the sautee pan, turn up the heat and toss the pasta to coat with ingredients in pan.
- When water is cooked off, remove pasta to a bowl, top with parmesan, fresh ground black pasta.
- If you prefer a wetter pasta, you can drizzle some EVOO on it as well. I like it fine the way it is, keeps the pancetta fat pure. Oink! Oink!