Tagliatelle with asparagus, crispy pancetta & Parmesan

Tagliatelle with asparagus, pancetta and Parmesan

Serves 4

  • 1 bunch asparagus

  • 12 thin slices higher-welfare pancetta, sliced into small strips

  • 500 g fresh egg tagliatelle

  • 40 g Parmesan, grated

  • sea salt

  • freshly ground black pepper

  • extra virgin olive oil

Snap the woody bottoms off the asparagus stalks and throw them away.



Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.



Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.



Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.



Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.



Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

Nutritional Information

Tagliatelle with asparagus, crispy pancetta & Parmesan

Quick, simple and full of flavour

More Mains recipes >
0 foodies cooked this
This simple asparagus pasta has lovely earthy flavours – a great dish the whole family will love
Serves 4
30m
Super easy
Method

A great dish packed with earthy flavours that the whole family will love – and it's quick and easy, too!

Snap the woody bottoms off the asparagus stalks and throw them away.

Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.

Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.

Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.

Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.

Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.

Nutritional Information Amount per serving:
  • Calories 366 18%
  • Carbs 36.7g 14%
  • Sugar 0.9g 1%
  • Fat 14.4g 21%
  • Saturates 4.7g 24%
  • Protein 20.9g 46%
Of an adult's reference intake

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When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

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