Fettuccine with Bacon, Asparagus and Ricotta with fresh sheep ricotta is a recipe prepared during the spring season. A fresh dish, quite light even with the presence of bacon, but I mean light in taste. You can knead the dough yourself or, like me, use a package of Fettuccine from Campofilone, a small medieval village in the Marche hinterland where they produce this delicious IGP egg pasta.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 509.89 (Kcal)
- Carbohydrates 53.72 (g) of which sugars 6.07 (g)
- Proteins 23.49 (g)
- Fat 24.27 (g) of which saturated 7.28 (g)of which unsaturated 6.35 (g)
- Fibers 5.40 (g)
- Sodium 1,115.00 (mg)
Indicative values for a portion of 348 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.4 oz egg fettuccine (from Campofilone)
- 1 bunch asparagus
- 1 shallot
- 1.4 tbsp extra virgin olive oil
- 1.8 oz smoked bacon
- 1.8 oz sheep ricotta
- 0.35 oz Pecorino Romano (grated)
- 0.07 oz fine salt
Tools
- Kitchen Scale
- Cutting Board
- Frying Pan
- Lid
- Pot
- Immersion Blender
Steps
Wash the asparagus under running water, dry them, and cut the stalk where it starts to become harder. Use a vegetable peeler to peel from below the tip downwards. Optionally, keep the peel and cook them with the pasta water, straining before adding the pasta. Cut the bacon into strips, finely slice the shallot, and pour the oil into the pan, letting them fry over low heat. Add the chopped asparagus, leaving the tips whole in a bowl. Stir, salt, and let stew with the lid on and over low heat for 15 minutes, then add the tips and continue for another 15 minutes. If necessary, moisten with a ladle of boiling water. Once ready, blend half with the immersion blender.
In the meantime, bring a pot of water to a boil, salt it, and add the fettuccine. Once the fettuccine rise to the surface, about 2 minutes, drain them and add to the pan with the sauce, add the ricotta and a ladle of the pasta cooking water. Toss them in the pan to enhance the flavor, mix well, and serve with the addition of Pecorino.
