Tagliatelle with asparagus, crispy pancetta and Parmesan
Ingredients
A delicious dish full of earthy flavors that the whole family will enjoy – and it's quick and easy to make! Remove the woody bottoms of the asparagus stalks and discard them.Phoenicians-key-lime-pie.
- 1 asparagus bunch
- 12 thin slices high-quality pancetta, cut into small strips
- 500 g tagliatelle with fresh eggs
- 40 g grated Parmesan
- salt from the sea
- black pepper, freshly ground
- olive oil virginia
A delicious dish full of earthy flavors that the whole family will enjoy – and it's quick and easy to make! Remove the woody bottoms of the asparagus stalks and discard them.Phoenicians-key-lime-pie.
Remove the top 4cm of each stalk and set aside before finely chopping the remaining stalks. In a large frying pan, heat a little olive oil and gently fry the chopped asparagus stalks with the pancetta. Remove the asparagus from the heat and mash it roughly with the back of a fork once it has softened slightly.
Cook the tagliatelle in a large pot of boiling salted water according to the package directions. For the last 2 minutes of cooking time, add the asparagus tips.
Toss the pasta with the mashed asparagus and pancetta, reserving a cup of the cooking water.
Season with salt and pepper and stir in the majority of the Parmesan cheese. If necessary, use a little of the cooking water to loosen the pasta. Serve with the remaining Parmesan sprinkled on top.
Cooking your asparagus with the pasta is a clever way to save time and dishes. Tagliatelle with asparagus, crispy pancetta, and Parmesan cheese!!!Basic-meatballs.
Tagliatelle with asparagus, crispy pancetta and Parmesan Video :
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