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Penne with Pancetta and Asparagus
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
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