Asparagus, Pancetta Linguine
by Kamil Shah | 22 Jul 2014 |
by Chef Marcus Bean “I really like spaghetti carbonara, it is the perfect dish to combine two things I love, creamy pancetta, good quality linguine and crunchy asparagus."
"all finished with a good grating of parmesan. Great for a quick meal for family and friends! ”
Ingredients:
150 g linguine
1 tsp Olive Branch Extra Virgin Olive Oil
8 stems of asparagus
50 g of thick cut pancetta (diced)
50 ml of double cream
50 ml of vegetable stock
2 tbsp grated parmesan
2 tbsp chopped chives
Salt and pepper
Cooking Instructions:
1Start by cooking the pasta in a pan of slightly salted boiling water until cooked, make sure the pasta is still slightly al dente, drain and drizzle with a little olive oil to stop from sticking together.
2Put a medium sized frying pan on the heat add a drizzle of oil, finely slice six stems of asparagus, with the other two stems cut into four pieces. Put them all in the pan and sauté on a medium heat, now add the diced pancetta and cook for 3-4 minutes. Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of water.
3Once cooked serve with a grating of fresh parmesan and a little seasoning.
Ingredients
Ingredients:
150 g linguine
1 tsp Olive Branch Extra Virgin Olive Oil
8 stems of asparagus
50 g of thick cut pancetta (diced)
50 ml of double cream
50 ml of vegetable stock
2 tbsp grated parmesan
2 tbsp chopped chives
Salt and pepper
Directions
Cooking Instructions:
1Start by cooking the pasta in a pan of slightly salted boiling water until cooked, make sure the pasta is still slightly al dente, drain and drizzle with a little olive oil to stop from sticking together.
2Put a medium sized frying pan on the heat add a drizzle of oil, finely slice six stems of asparagus, with the other two stems cut into four pieces. Put them all in the pan and sauté on a medium heat, now add the diced pancetta and cook for 3-4 minutes. Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of water.
3Once cooked serve with a grating of fresh parmesan and a little seasoning.
Asparagus, Pancetta Linguine
