Lemon Asparagus Pancetta Pasta
Ingredients
8 oz pasta
4 oz pancetta
1 lb asparagus
1 large lemon
1 tsp minced garlic
1.5 tbsp olive oil
1/3 cup white wine
1/4 tsp kosher salt
1/2 cup shredded parmesan for serving
Directions
Boil pasta
While pasta is boiling, cut the purple ends off of the asparagus and discard. Then, cut the rest of the asparagus into 1-2" pieces
Heat 1 tbsp olive oil in a sauté pan and add the pancetta. Once it starts to get crispy add the asparagus pieces and cook until tender and pieces are bright green. Remove from pan and set aside
Add 1/2 tbsp olive oil to the pan and cook the garlic and 1/4 tsp of salt at medium low heat. Once it starts to brown, add in the wine. Cook at medium high heat for 3 minutes and then turn the heat to low
Slice a lemon and squeeze the juice into a small bowl. Remove the seeds. Pour the juice into the pan and stir. Cook for an additional minute and then turn off the heat
Add the boiled and drained pasta to the pan and stir. Add the pancetta and asparagus and stir. Top with Parmesan cheese
Enjoy!
