Description
A delightful pasta dish bursting with creamy goodness, tangy lemon, and fresh asparagus, perfect for spring evenings.
Ingredients
Scale
- 8 ounces orecchiette pasta
- 8 asparagus spears (chopped into about 1-inch pieces)
- 1 cup frozen peas (or fresh peas if they are in season)
- 1 teaspoon olive oil (optional)
- 8 ounces pancetta (diced)
- 2 tablespoons unsalted butter
- 1 tablespoon flour
- 1/4 cup white wine or broth (chicken or vegetable broth)
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1 lemon (zest and juice)
- 1/3 cup freshly grated parmesan cheese
- Salt & pepper to taste
- Chopped fresh parsley or basil and additional parmesan cheese for garnishing
Instructions
- Cook the pasta in salted water according to package directions. A few minutes before it’s done, add the asparagus and finish cooking until the pasta is ‘al dente.’ Add the frozen peas before draining the pasta to soften them. Reserve 1/2 cup cooking water, then drain.
- Cook the pancetta in a large skillet over medium heat until crispy, adding oil if necessary. Remove the pancetta and place on paper towels to drain excess fat.
- Drain any fat from the skillet while keeping it over medium heat. Melt the butter in the same skillet.
- Sprinkle in the flour, whisking constantly for about a minute. Slowly pour in the wine or broth, whisking until the mixture begins to thicken.
- Pour in the heavy cream slowly, whisking until it thickens. Add the garlic, lemon juice, lemon zest, and Parmesan cheese to the sauce, seasoning with salt and pepper.
- Toss in the pancetta, drained pasta, asparagus, and peas in the skillet gently. If a creamier consistency is desired, add some of the reserved cooking water.
- Serve immediately, garnished with additional Parmesan cheese and chopped parsley or basil.
Notes
Use fresh ingredients for the best flavor and adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg