Crispy Pancetta and Asparagus Orecchiette
Ingredients
- 400 g orecchiette pasta
- 150 g pancetta lardons
- 300 g asparagus spears, trimmed and cut into thirds
- 2 cloves garlic
- 1 lemon, zested and juiced
- 3 tbsp olive oil
- 15 g flat-leaf parsley, chopped
- 1 tsp black pepper
Nutrition (per serving)
- Calories
- 594 kcal
- Protein
- 20.7 g
- Carbohydrate
- 74.3 g
- of which sugars
- 5.1 g
- Fat
- 22.4 g
- of which saturates
- 5.6 g
- Fibre
- 6.1 g
- Salt
- 1.24 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the orecchiette in salted boiling water until al dente. Add the asparagus to the pasta water for the final 2 minutes. Drain, reserving a cup of pasta water.
- 2
Fry the pancetta in a dry frying pan over a medium-high heat until crispy. Add the garlic and cook for 30 seconds.
- 3
Deglaze the pan with a splash of pasta water, then add the olive oil, lemon zest, and lemon juice.
- 4
Tip in the drained pasta and asparagus, toss well, and season generously with black pepper.
- 5
Scatter over the parsley and serve straight away.
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