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.
|Mise en Place|
|1 box||linguine||5 oz||pancetta|
|8 oz||peas, shelled||1 cup||heavy cream|
|1 bunch||thin asparagus, sliced in thirds||4 tbs||butter|
|1/4 cup||chopped parsley||1/4 cup||microplaned parmesan|
|1||Bring to boil and salt two pots of water|
|2||Meanwhile, cook pancetta over medium heat in a skillet, evac and set aside when done|
|3||Start cooking pasta|
|4||When pasta has 4 minutes left, put peas & asparagus in pot #2|
|5||After two minutes, drain veggies in colander, hit with cold water to stop cooking|
|6||When pasta is done, grab 1 cup of pasta water set aside|
|7||Drain pasta, return to pot|
|8||Toss pasta with butter|
|9||Toss in cream, cheese, veggies, parsley, and pancetta|
|10||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|
|11||Plate and Eat!|
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.