Pasta with asparagus and guanciale is a rich and delicious first course to prepare in the spring. This recipe is very simple to make: I used fresh asparagus picked from my home garden; I recommend using thin asparagus. To make this dish tasty and creamy, I finished cooking the pasta using the risotto method: I cooked the pasta for the last 5 minutes in a pan with the sauce, adding pasta cooking water as needed, just like when you cook rice. The result is a succulent and genuine first course that will win everyone over!
Check out the collection: Recipes with Asparagus
Read the article Asparagus: beneficial properties and curiosities
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 2 slices guanciale
- 5 oz asparagus
- to taste leek
- to taste extra virgin olive oil
- to taste salt
Steps
To make the pasta with asparagus and guanciale, wash the asparagus, dry them, and clean them by removing the end part of the stem and also the outer part; then cut them in half lengthwise.
In a pan, soften the chopped leek over low heat with a drizzle of extra virgin olive oil. Then add the guanciale cut into strips and let it brown.
Finally, add the asparagus. Add a ladleful of hot water, salt, and cook for 8-10 minutes.
Cook the pasta in plenty of boiling salted water. Drain the pasta 5 minutes before the expected cooking time and pour it into the pan with the asparagus and guanciale.
Continue to cook the pasta in the pan, adding a ladleful of cooking water, and pouring more cooking water as needed.
Serve the pasta with asparagus and guanciale, with some chili pepper and grated Parmesan cheese if desired. Enjoy your meal!
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