Pasta with asparagus, pancetta and citrus zest
Suggested material offered in store
1 bunch of asparagus
30 ml (2 tablespoons) of olive oil
150 g (1/3 lb) of dry pancetta, cubed
1 garlic clove, chopped
Zest of 1 citrus
250 ml cream 35%
500g short pasta (penne, rigatoni, farfalle)
Salt and pepper from the mill
100 g Pecorino Tre Stelle cheese, grated
1. Blanch the asparagus for 3 minutes and cut into pieces. 2. In a sauté pan Julienne non-stick 24 cm, heat the olive oil and fry the pancetta for 5 minutes.
Add the garlic and cook for 2 minutes. 3. Add cream and the citrus zest, and reduce by half. 4. Meanwhile, cook pasta al dente in a large pot of boiling salted water.
5. When the reduction is sufficient, add the asparagus in the sauce and season
with salt and pepper to taste. 6. Add the cooked pasta to the sauce and add the grated pecorino, stirring well.
Garnish the pasta with a little grated pecorino and serve.
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