Spring Pasta (Asparagus & Pancetta)

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

Directions

1. Bring a pot of salted water to a boil for the pasta.
2. Cook pancetta in medium sautee pan until fat is rendered, 3-5 minutes.
3. Remove the pancetta to a separate plate, but keep rendered fat in the pan.
4. Add pasta to the water to cook. This should be done around the same time your asparagus are done.
5. Add shallots, asparagus and a pinch of salt in the pancetta fat until shallots soften, about 3 minutes.
6. Add white wine to pan and simmer for one minute until the alcohol smell is gone.
7. 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.
8. Drain pasta, reserving 1/4 cup of pasta water.
9. 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.
10. When water is cooked off, remove pasta to a bowl, top with parmesan, fresh ground black pasta.
11. 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!