Spaghetti with asparagus, pecorino cheese and pancetta
I'm managing to assemble some dishes at home more and more, between one commitment and another the time available to devote to recipes, photos and to draw up is always little. Before missing the asparagus in its peak of seasonality, I grabbed a bunch and I coined this first with a cream of asparagus, pancetta and pecorino. The pasta with asparagus and pancetta is a quick and tasty first course. Very easy to prepare and seasonal. Let's see what we need to prepare the pasta with asparagus and pancetta.
Effective, simple and very good!
Ingredients for 4 people
360 grams of pastaa bunch of asparagus100 gr of diced pancetta100 gr of grated pecorino cheeseextra virgin olive oil to tastesalt and pepper to taste
Preparation
Wash and peel the asparagus, removing the hardest and most fibrous part of the stems. Soak them in boiling salted water and boil them. Once tender, drain and cut them into slices keeping aside the tips to decorate the dish. Pour them into the glass of a mixer and blend together with the pecorino cheese, oil, salt and pepper, until you get a homogeneous cream. Meanwhile, in a pan, brown the pancetta without adding fat. Bring plenty of salted water to a boil and cook the pasta. Drain the pasta al dente keeping aside a cup of cooking water, then pour everything into the pan together with the pancetta. At this point add the asparagus cream and pasta water little by little and mix all the ingredients well. Place in a plate and complete with ground black pepper.
Serve hot!
I'm managing to assemble some dishes at home more and more, between one commitment and another the time available to devote to recipes, photos and to draw up is always little. Before missing the asparagus in its peak of seasonality, I grabbed a bunch and I coined this first with a cream of asparagus, pancetta and pecorino. The pasta with asparagus and pancetta is a quick and tasty first course. Very easy to prepare and seasonal. Let's see what we need to prepare the pasta with asparagus and pancetta.
Effective, simple and very good!
Ingredients for 4 people
360 grams of pasta
a bunch of asparagus
100 gr of diced pancetta
100 gr of grated pecorino cheese
extra virgin olive oil to taste
salt and pepper to taste
Preparation
Wash and peel the asparagus, removing the hardest and most fibrous part of the stems. Soak them in boiling salted water and boil them. Once tender, drain and cut them into slices keeping aside the tips to decorate the dish. Pour them into the glass of a mixer and blend together with the pecorino cheese, oil, salt and pepper, until you get a homogeneous cream. Meanwhile, in a pan, brown the pancetta without adding fat. Bring plenty of salted water to a boil and cook the pasta. Drain the pasta al dente keeping aside a cup of cooking water, then pour everything into the pan together with the pancetta. At this point add the asparagus cream and pasta water little by little and mix all the ingredients well. Place in a plate and complete with ground black pepper.
Serve hot!
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