Penne with Pancetta and Asparagus

americastestkitchen.com

JennG

subheading: GATHER YOUR INGREDIENTS:

4 ounces pancetta cut into ½-inch pieces

1 pound asparagus trimmed and cut on bias into 2-inch lengths

⅛ teaspoon table salt plus salt for cooking pasta

1 garlic clove minced

1 pound penne

8 ounces (1 cup) mascarpone cheese

1 ounce Pecorino Romano cheese, grated (½ cup), plus extra for serving

1 tablespoon lemon juice

1 teaspoon pepper

⅓ cup chopped fresh basil

subheading: BEFORE YOU BEGIN:

Buy asparagus spears that are between ¼ inch and ½ inch in diameter. To trim the asparagus, hold a spear with one hand about halfway down the stalk; with the thumb and index finger of your other hand, grasp the spear about 1 inch from the bottom. Bend the stalk until it snaps, discard the bottom portion, and use the stalk as a guide for cutting the rest of the asparagus with your knife. Buy a hunk of pancetta from the deli counter rather than presliced pancetta. Buy asparagus spears that are between ¼ inch and ½ inch in diameter. To trim the asparagus, hold a spear with one hand about halfway down the stalk; with the thumb and index finger of your other hand, grasp the spear about 1 inch from the bottom. Bend the stalk until it snaps, discard the bottom portion, and use the stalk as a guide for cutting the rest of the asparagus with your knife. Buy a hunk of pancetta from the deli counter rather than presliced pancetta.

Directions at americastestkitchen.com

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