Prep 10 mins
Cook 10 mins
I love this recipe, it tastes lush and is really quick to make. Sadly my hips don't love this recipe...
- 8 ounces penne pasta
- 4 -6 ounces fresh asparagus spears
- 2 large eggs, plus
- 2 large egg yolks
- 4 ounces pancetta, cubed
- 4 tablespoons freshly grated parmesan cheese
- 4 tablespoons double cream (heavy)
- 2 -3 tablespoons butter
- 1⁄2 teaspoon fresh ground black pepper
- 2 tablespoons chopped flat leaf parsley
- Snap off the tough woody ends of the Asparagus and discard. Chop the Asparagus into 1 - 1 1/2 inch lengths, cutting it at an angle.
- Boil the Penne for approximately 10 minutes, or according to pack instructions until al dente.
- Meanwhile, boil the Asparagus for 4-5 minutes, until just tender. Drain.
- Melt the butter over a low heat, and cook the Pancetta pieces for approx 3-4 minutes. Add the drained asparagus to the pan for a further 2 minutes.
- Meanwhile beat the eggs, egg yolks, black pepper, cream and parmesan together.
- As soon as the pasta is cooked, drain and add to the pan with the butter, pancetta and asparagus, stirring to coat in all the butteryness. Remove from heat and stir in the egg and cream mixture.
- Serve with extra parmesan and a big glass of wine -- .
This meal was very easy to put together along with being very flavorful. I will be passing this on to my friends.
This was a very quick and easy one-dish meal. I'd never tried pancetta before, so it was a different taste for me. I would like to try it with chopped Canadian bacon, which would also be lighter. I loved the asparagus in this dish, and the sauce was very nice. Thanks for posting Sugared Almond.
very nice. not too heavy but still filling. not hard to make at all, i did use egg substitute instead of egg yolks, but that was the only substitution i made. this was a very good end of the week meal to make!