Creamy pasta with asparagus and pancetta, made with cream. Creamy and quick like the Risotto with asparagus and pancetta, pasta with asparagus, pancetta and cream is a spring first course that is tasty and simple to make, as good as Pasta with asparagus and shrimp or Penne with asparagus, potatoes and pancetta, suitable for a festive day or a family lunch. To make this dish you just need to cook the asparagus with the pancetta, add the cream and then dress the pasta, finishing it with grated cheese. In this delicious first course the asparagus flavor pairs perfectly with the crispy pancetta; the taste dominates while the recipe remains extremely simple. Let’s go to the kitchen: the recipe is very easy and the sauce is prepared during the pasta cooking so everything is ready quickly; as soon as the pasta is cooked it will be ready to be enriched with this delicious sauce. You can replace the cream with ricotta, robiola, spreadable cheese or other creamy cheeses. Before we start, remember that if you want to stay updated on new recipes you can follow my Facebook page and my Instagram profile.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 1 Minute
- Portions: 5
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pasta with asparagus and pancetta
- 17.6 oz pasta
- 1 bunch asparagus (about 17.6 oz (500 g) to clean)
- 10.6 oz pancetta
- 7 fl oz cooking cream
- 1 cup grated Parmesan
- 1 clove garlic
- as needed extra-virgin olive oil
- as needed black pepper
Tools
- Skillet
- Pot
Preparation of pasta with asparagus and pancetta
To make pasta with asparagus and pancetta, heat the oil in a skillet with a whole clove of garlic. Then clean the asparagus, keeping only the tender part of the stalk; simply snap them where they break easily. Rinse them and set aside.
If you don’t want to waste the tougher parts, wash them, peel them with a knife and cut them into pieces like the rest of the asparagus and tips. Add everything to the pancetta, let it brown and cook over low heat for 20 minutes, adding a little water if needed.
Once cooked, adjust the salt and add the cream off the heat. Cook the pasta (I used fresh pasta), drain it al dente and add it to the sauce. Add a generous handful of grated cheese and mix well.
Plate and serve immediately.
Storage notes and tips
Pasta with asparagus and pancetta should be made and eaten immediately. The sauce, however, can be prepared a few hours in advance and reheated before tossing with the pasta, or stored in the refrigerator for up to 24 hours.
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