Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp extra virgin olive oil
  • 4 oz pancetta, (small dice)
  • 1 shallot, (minced (about 1/4 cup))
  • 1 large clove garlic, (minced)
  • 1 bunch asparagus, (chopped into 1/2 inch pieces)
  • 1/2 cup dry white wine
  • 8 oz mascarpone
  • 1 lemon, (zested and juiced)
  • 2 Tbsp parmesan cheese, (grated)
  • 1 lb orecchiette, (cooked al dente, 1 1/2 cups pasta water reserved)
  • 1 Tbsp parsley, (minced)
  • Kosher salt and pepper
  • 1 Tbsp extra virgin olive oil
  • 1 cup panko breadcrumbs
  • 1/4 cup parmesan cheese, (grated)
  • 1 Tbsp parsley, (minced)

Instruction

  • Heat the olive oil over medium heat in a large skillet. Add the pancetta and cook until browned, stirring frequently.
  • Remove the pancetta to a paper towel lined plate, but don't drain the skillet.
  • Add the shallot and garlic and cook over medium heat until fragrant and golden, about 2 mins. Add the asparagus and cook until bright green and barely tender, about 4 mins more. Add the white wine and cook until reduced by half.
  • Stir in the mascarpone, lemon zest and juice, cheese, and about 1 cup reserved pasta water. Season with salt and pepper and cook until slightly thickened and bubbly.
  • Reduce heat to low. Mix in the cooked pasta, parsley, cooked pancetta, and adjust seasoning. Add additional pasta water to thin if desired.
  • To serve, spoon into bowls and top with toasted bread crumbs.
  • Toasted Bread Crumbs: Heat olive oil in a small saute pan over med/high heat. Add the breadcrumbs, parmesan and parsley and stir well to coat. Cook for 3-5 mins, stirring frequently, until golden brown and toasted.