Pasta with Asparagus, Ricotta, and Guanciale
A delicious seasonal first course made with asparagus, fresh ricotta, and guanciale. A combination that pairs perfectly!!! A delightful recipe, very simple to prepare, and great to serve on any occasion, from a simple Monday lunch to a festive dinner!
Try these recipes for asparagus first courses:
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 2/3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients for Pasta with Asparagus, Ricotta, and Guanciale:
- 7 oz asparagus
- salt
- vinegar
- 7 oz ricotta
- 7 oz guanciale
- 7 oz spaghetti
- garlic
Steps
For the preparation of pasta with asparagus, ricotta, and guanciale watch the video HERE.
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In a pan, add some oil and garlic and sauté. Meanwhile, in another pan, bring some water, salt, and vinegar to a boil.
Add the cleaned asparagus and cook for about 7 minutes. Drain them and place them over the sautéed garlic.
Add the sliced guanciale and cook for a few minutes. Add some boiling water and cook for a few more minutes.
Finally, add the ricotta and mix well. Meanwhile, cook the pasta, drain it, and add it to the pan.
If needed, add some cooking water and mix well.
Enjoy your meal!
