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Tagliatelle With Pancetta, Tomatoes, and Asparagus

Tagliatelle With Pancetta, Tomatoes, and Asparagus

From Ingrid Nilsen, Missglamorazzi

Tagliatelle With Pancetta, Tomatoes, and Asparagus

Ingredients

  1. Olive oil
    4-6 garlic cloves, minced
    1 bundle asparagus, woody ends snapped off, tips reserved, stalks finely chopped
    4 ounces pancetta, cut into small bits
    8 ounces tagliatelle pasta
    2 handfuls fresh cherry tomatoes, cut into halves
    Splash of cream
    Handful grated parmesan cheese

Directions

  1. Fill a large pot with salted water and bring to a boil.
  2. Add about a tablespoon of olive oil to a sauté pan set over medium heat. Add garlic, chopped asparagus, and pancetta and cook, stirring occasionally, until the pancetta is almost crisp.
  3. Meanwhile, add the pasta to the boiling water and cook following the box's instructions, until al dente.
  4. When the pancetta is almost crisp, add the tomatoes and cook until they're tender but not mushy.
  5. Add the asparagus tips to the boiling pasta water during the last couple minutes of cook time. Drain the pasta and asparagus tips.
  6. Combine the pasta and pancetta mixture; stir in a splash of cream and a handful of parmesan cheese, and stir to coat evenly.
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