Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1/3 pound pancetta
  • small dice
  • 2 large cloves garlic
  • grated or finely chopped
  • 1 large shallot
  • finely chopped
  • 1 cup freshly shelled peas
  • 1 bundle asparagus
  • trimmed of tough ends and very thinly sliced on bias
  • Salt and pepper
  • ½ cup white wine
  • 1 pound casarecce or cavatappi pasta
  • 1 cup mascarpone cheese
  • 1 cup fresh ricotta
  • not drained
  • 1½-2 cups freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
  • 1 teaspoon chili flakes (1/3 palmful)
  • 2 tablespoons fresh thyme
  • chopped

Instruction

  • Heat a large pot of water to boil for pasta
  • Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan
  • Add pancetta and render to golden and crisp at edges, 3 minutes
  • Add garlic and shallots, stir to coat in drippings, then add peas and asparagus and sauté 3-4 minutes to tender crisp
  • Season with salt and pepper
  • Add wine, evaporate and remove from heat
  • Salt water and cook pasta to 1 minute shy of al dente
  • Remove a mug full (1 to 1¼ cups) boiling starchy water just before draining pasta
  • While pasta cooks, combine cheeses in large mixing bowl and season with salt, pepper, chili flakes and thyme
  • Add hot cooking water from pasta to combine and add pasta, peas and asparagus
  • Taste to adjust seasonings and serve