Creamy Pasta with Asparagus and Pancetta
A creamy Italian pasta with asparagus and pancetta, tossed in a light Parmesan cream sauce — a quick and elegant spring dinner ready in 30 minutes.
Servings: 2 people
Calories: 789kcal
Ingredients
- 7 oz Pasta
- 1 bunch Asparagus trimmed and cut
- 3½ oz Pancetta diced
- 1 Garlic Clove minced
- ½ cup Heavy Cream
- ¼ cup Parmesan Cheese grated
- 1 tablespoon Olive Oil
- Salt & Black Pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ½ cup of pasta water, then drain.
- While the pasta is cooking, in a large skillet, heat olive oil and cook pancetta over medium heat until lightly crispy.
- Add the asparagus and cook for 4–5 minutes until tender but still slightly crisp.
- Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Lower the heat and pour in the heavy cream, stirring gently.
- Add the cooked, drained pasta to the skillet and toss to combine.
- Stir in Parmesan cheese and a splash of pasta water if needed to create a smooth sauce.
- Season with salt and pepper, then serve immediately.
Notes
- Reserve some pasta water to adjust the sauce consistency
- Add Parmesan off heat to prevent clumping
- Cook the pancetta until lightly crispy for the best flavor
Nutrition
Calories: 789kcal | Carbohydrates: 86g | Protein: 30g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 556mg | Potassium: 848mg | Fiber: 8g | Sugar: 9g | Vitamin A: 2692IU | Vitamin C: 13mg | Calcium: 267mg | Iron: 7mg
