Penne with Pancetta and Asparagus

4.3

(28)

www.americastestkitchen.com
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Servings: 5

Penne with Pancetta and Asparagus

Ingredients

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Instructions

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Step 1

Cook pancetta in 12-inch nonstick skillet over medium heat until lightly browned and crispy, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel lined plate, leaving fat in skillet.

Step 2

Heat fat over high heat until just smoking. Add asparagus and salt and cook, without stirring, until just starting to brown, about 3 minutes. Stir and continue to cook until asparagus is browned and tender, about 2 minutes longer. Off heat, stir in garlic.

Step 3

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot over low heat.

Step 4

Add mascarpone, Pecorino, lemon juice, pepper, pancetta, asparagus, and 1 cup reserved cooking water to pot and toss and stir vigorously to thoroughly combine, about 1 minute. Let pasta rest off heat for 3 minutes. Stir in basil. Adjust consistency with remaining reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.

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