Imagine twirling your fork into a plate of delicate capellini, where crispy pancetta dances with vibrant asparagus in a symphony of flavors that will transport you straight to the sun-drenched hills of Italy. This restaurant-worthy dish is not just a meal, but a culinary experience that can be crafted in just 25 minutes, proving that gourmet cooking doesn't have to be complicated or time-consuming. Get ready to impress your dinner guests and tantalize your taste buds with this elegant yet surprisingly simple Italian masterpiece!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 200g capellini pasta
- 1 bunch asparagus, trimmed
- 100g pancetta, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Prepare the ingredients by washing the asparagus and trimming off the tough woody ends. Cut the asparagus into 1-inch diagonal pieces.
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until it becomes crispy and golden brown, approximately 4-5 minutes.
- Add minced garlic to the pancetta and sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Add the asparagus pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until they are bright green and slightly tender but still crisp.
- Meanwhile, cook the capellini pasta in the boiling water for 2-3 minutes or until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- Transfer the drained pasta directly into the skillet with pancetta and asparagus. Toss everything together, adding a splash of reserved pasta water to help create a light sauce.
- Season with salt and freshly ground black pepper to taste. The pancetta will already provide some saltiness.
- Plate the pasta and generously garnish with freshly grated Parmesan cheese.
- Serve immediately while hot, enjoying the combination of crispy pancetta, tender asparagus, and delicate capellini.
Tips
- Salt your pasta water generously - it should taste like seawater to properly season your pasta from within.
- Don't overcook the asparagus; you want it bright green and crisp, not mushy.
- Reserve some pasta water before draining - its starchy goodness helps create a silky sauce that clings perfectly to the capellini.
- Use high-quality Parmesan and grate it fresh for the most intense flavor.
- Serve immediately while hot to enjoy the perfect texture of crispy pancetta and tender pasta.
- For a lighter version, you can substitute pancetta with turkey bacon or omit it for a vegetarian option.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 30mg
