Ingredients
The following ingredients have 4 Servings
- 1/2 cup diced pancetta (about 4 oz)
- 2 cloves garlic (minced)
- 1 small shallot (diced)
- 3/4 cup dry white wine
- 1 cup heavy cream (you can substitute half & half)
- 12 oz penne or rotini
- 1 lb fresh asparagus (ends trimmed and cut in to 1-inch pieces)
- 1/2 cup grated Italian Blend (Parmesan/Romano/Pecorino or Parmesan cheese + additional for topping)
- zest from 1/2 lemon
Instruction
- Bring a large pot of salted water to a boil
- In a large skillet, cook the pancetta over medium heat until most of the fat is rendered and it is browned.
- Add the garlic and shallots and cook until they begin to soften.
- Reduce the heat and add the wine. Cook for about a minute. Add the heavy cream and cook for a few minutes, stirring occasionally. Add the cheese and lemon zest and stir to remove any lumps.
- Meanwhile, cook the pasta according to package directions, adding the asparagus in the last 2 minutes of cooking.
- Reserve 1 cup of the pasta cooking water, then drain the pasta and asparagus.
- Add the pasta and asparagus to the cream sauce and stir to coat.
- If the sauce seems too thick, add some of the reserved pasta water to "loosen it up" until it is the right consistency.
- Serve and enjoy!
