About the Recipe
A delicious late winter early spring dish
Ingredients
INGREDIENTS
4 oz Pancetta, cut into small cubes
1 tbl Olive oil
2 cloves garlic, minced
¼ cup white wine
1 bunch (about 1/2 lb) Asparagus, cut into 1” segments
8 oz Mascarpone cheese
Zest of 1 Lemon
1 box Etto Dried Pasta
Grated parmesan, for serving
Kosher salt
Preparation
Step 1
In a large skillet or wok, add pancetta and cook over medium low heat until crispy on the outside. Remove pancetta and set aside. Pour out all fat except for 1-2tbl.
Step 2
Return wok to medium heat and add garlic. Cook just until fragrant, about 30-60 seconds. Add white wine and stir, scraping up any browned bits on the bottom of the pan. Bring to a simmer and allow to reduce by about half.
Step 3
Add asparagus to the pan, and cook over medium high heat stirring frequently until heated through but still crisp. About 2-3 minutes.
Step 4
Meanwhile, bring 4 quarts of water with 1tbl kosher salt to boil in a large pot. Cook pasta to al dente according to package directions. Drain pasta, reserving about ½ cup starchy cooking water
Step 5
Add pasta to the pan along with the pancetta, mascarpone cheese, and lemon zest. Stir to combine, adding pasta water as needed, until sauce is creamy. Season with salt and freshly ground
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