PANCETTA AND ASPARAGUS PASTA

Pancetta and Asparagus Pasta image

Provided by Laka

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

250 g pasta, of your choice
250 g pancetta, cut into small sticks
500 g fresh asparagus, ends trimmed and cut into 2-inch pieces
20 ml dry white wine
1/2 cup grated parmesan cheese

Steps:

Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside.
Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked.
Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half.
Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed).
Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.

Nutrition Facts : Calories 317.3, Fat 4.8, SaturatedFat 2.4, Cholesterol 11, Sodium 212.6, Carbohydrate 52.4, Fiber 4.5, Sugar 3.5, Protein 16