MainsApril 9, 2017
Pasta with peas, asparagus, pancetta
Pasta, creamy sauce, bacony flavor bombs, sneaky healthy green stuff. This is a great week night pasta. Proof? My two year old eats it with reckless abandon and then cries more! more! more!
This is still a bit of a work in progress and recipe reflects what i am going to do next time. That said, it’s already a winner but just one more tweak!
You could use any pasta in this dish; fettuccine or tagliatelle might be in this dishes future.
Notes
In the first go around, i didn’t add any pasta water. After eating it, i thought the sauce was a bit to thick, so i’m going to do this to loosen it. Alternatively, melt the butter & cream separately and then toss it with the pasta, but that’s another pot.
Mise en Place
Staples
- 1 boxlinguine
Meats
- 5 ozpancetta
Veggies
- 1/4 cupchopped parsley
Dairy
- 1/4 cupmicroplaned parmesan
Directions
- Bring to boil and salt two pots of water
- Meanwhile, cook pancetta over medium heat in a skillet, evac and set aside when done
- Start cooking pasta
- When pasta has 4 minutes left, put peas & asparagus in pot #2
- After two minutes, drain veggies in colander, hit with cold water to stop cooking
- When pasta is done, grab 1 cup of pasta water set aside
- Drain pasta, return to pot
- Toss pasta with butter
- Toss in cream, cheese, veggies, parsley, and pancetta
- Add pasta water and toss a 1/4 cup at a time until the sauce seems loose enough. You will likely only need 1/4 cup. YMMV on this
- Plate and Eat!