This was absolutely delicious and surprisingly easy to assemble. Most of the prep time was spent cutting the asparagus.

Penne with Pancetta & Asparagus

Cook's Country

Ingredients

• 125g pancetta, diced
• 700g asparagus, trimmed and cut into 5cm lengths
• 1 large garlic clove, minced
• 500g store-bought dry penne rigate or similar pasta
• 250mL mascarpone
• 15mL lemon juice
• ~200mL freshly grated parmesan
• 80mL coarsely chopped fresh basil
• salt and pepper

Directions

1. Cook pancetta in a large, deep pan over medium heat, stirring occasionally, until lightly browned and crispy, ~10 minutes.
2. Remove pancetta with a slotted spoon and reserve.
3. Increase heat to high. Add asparagus and cook, without stirring, until starting to brown, ~3 minutes. Stir vigorously and continue to cook until browned and starting to become tender, ~2 minutes.
4. Remove from heat and stir in garlic and pancetta.
5. Cook pasta al dente. Reserve 250mL of pasta water and drain.
6. Return asparagus to low heat. Stir in mascarpone, parmesan, lemon juice, the reserved pasta water, and pepper to taste.
7. Add pasta and basil and toss to combine. Serve.