Penne with Pancetta and Asparagus

• servings: 6 servings
• total time: 50 minutes

Ingredients

4 ounces pancetta, cut into ½-inch pieces

1 pound asparagus, trimmed and cut on bias into 2-inch lengths

1/8 teaspoon table salt, plus salt for cooking pasta

1 garlic clove, minced

1 pound penne

8 ounces mascarpone cheese

1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving

1 tablespoon lemon juice

1 teaspoon pepper

1/3 cup chopped fresh basil

Directions

Note: Buy asparagus spears that are between ¼ inch and ½ inch in diameter. To trim the asparagus, hold a spear with one hand about halfway down the stalk; with the thumb and index finger of your other hand, grasp the spear about 1 inch from the bottom. Bend the stalk until it snaps, discard the bottom portion, and use the stalk as a guide for cutting the rest of the asparagus with your knife. Buy a hunk of pancetta from the deli counter rather than presliced pancetta.

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.

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.

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.

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.

Notes

I would double the asparagus if I make this again. And while good the marscapone cheese is heavy. Probably could make this with more pasta water and milk or cream

Nutrition

• Calories: 548
• Total Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 62 miligrams
• Sodium: 520 miligrams
• Total Carbohydrate: 58 g
• Total Sugars: 5 g
• Protein: 20 g