Orecchiette Pasta With Pancetta Asparagus And Parmesan
|Asparagus||1 1⁄4 Bunch (125 gm) (1 Large Bunch)|
|Orecchiette pasta||1 Pound|
|Extra virgin olive oil||1 Tablespoon|
|Chopped pancetta||1⁄2 Cup (8 tbs)|
|Sliced spring onions||1⁄2 Cup (8 tbs)|
|Minced garlic||1 Tablespoon|
|Freshly ground black pepper||1|
|Lemon juice||1⁄2 Teaspoon (Juice Extracted From 1/2 Lemon)|
|Lemon zest||2 Tablespoon|
|Chopped fresh parsley||4 Tablespoon|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
1. Bring a large pot of water to a boil. While the water is heating, bite into a stalk of asparagus. If it is tender, you don't need to peel the asparagus. If it is tough and stringy, gently peel off the skin. Trim or break off the woody root end. Thinly slice the asparagus on a sharp bias. There should be 2 cups.
2. Once the water is boiling, salt it generously and add the pasta. It will take up to 25 minutes to cook fully. Heat a large skillet over medium heat and add the olive oil. Add the pancetta and cook until crispy. Then add the onions and cook until soft. Add the asparagus and garlic, continuing to cook over medium heat. The asparagus should remain bright and crisp. Season with salt and pepper.
3. Once the pasta is cooked, drain, saving some of the water. Add the pasta to the skillet, and toss or mix well. Add 1/2 cup of pasta water, the lemon juice, lemon zest, and parsley, and taste for seasoning. Divide among four bowls. Garnish with the grated Parmesan.