The pasta with asparagus and guanciale is a simple and very tasty first course. A very quick dish to prepare, I added only a few ingredients so as not to cover the delicious flavor of the asparagus. I also made a very quick cream with half of the asparagus and a tablespoon of pecorino to add creaminess.
Let’s start Cooking, enjoy the recipe.
Giusi.
You might also be interested in Pasta with white ragù or a delicious Mushroom cream which pairs perfectly with pasta.
- Difficulty: Very easy
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.3 oz asparagus (Frozen or fresh)
- 2.5 oz guanciale
- 7 oz pasta
- 1 tbsp Pecorino (or other grated cheese)
Steps
Sauté the guanciale cut into strips in a pan until crispy. Remove the cooked guanciale from the pan (to prevent it from swimming in fat), cover to keep it from drying out, and set aside the pan with the fat (we will then add all the ingredients and toss the pasta).
Blanch the asparagus in plenty of water (do not salt), they will be cooked when you can easily pierce them with a fork. Drain and cut into small pieces, place half the asparagus in a jug and blend together with the tablespoon of pecorino and two tablespoons of water.
Once the cream is obtained, pour it into the pan where the guanciale was cooked and mix with the asparagus pieces, until combined.
Drain the pasta and place it in the pan, toss for a minute.
Pasta with asparagus and guanciale is ready to be enjoyed. See you in the next recipe 😘
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