Intermediate
2 mins
12 mins
14 ins
1-2
Take advantage of asparagus being in season with this classic dish. The crunchy Pancetta brings its wonderful saltiness, creating a balanced and refreshing dish perfect for the warmer months ahead.
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Bring a large saucepan of salted water to a gentle boil. Prepare the asparagus by cutting it into bite-size pieces diagonally. Blanch for 2 minutes in the boiling water and set aside.
Add your Pancetta to a frying pan on medium heat. Once golden brown and crispy, remove from the heat and set aside.
To the same frying pan used for the Pancetta, add the blanched asparagus and white wine, allowing the liquid to slowly evaporate.
Place the Penne into the boiling water and cook until ‘al dente’ for 2-3 minutes.
Transfer the pasta to the frying pan with a slotted spoon, making sure some pasta water makes it in as well. Turn off the heat, add your Pancetta back into the frying pan alongside a handful of Parmigiano Reggiano and toss together.
Garnish with a sprinkle of Parmigiano Reggiano.
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