14 April 2016



One super simple pasta dish with a seasonal ingredient. Asparagus. Fresh and glorious it's one of the best to cook and eat. Simple to cook and looks great. In this recipe accompanied with pancetta and basil...and never miss the parmesan! Gooey mozzarella baguette for those who want something more. Read more for the recipe. 


400 g pasta, al dente
3 dl pasta water

2 tbs olive oil
1 tbsp butter
6-8 pancetta slices, pieced or diced
Fresh asparagus, thinly sliced
Fresh basil, sliced or cut down
2-3 dl heavy cream
1 dl grated parmesan
salt and pepper to taste

Oil and butter on a pan to melt. Boil the pasta al dente while making the sauce. Put the pancetta on the pan and cook for a bit to make it a little bit crusty on the sides. Add the asparagus and mix. Add the cream and let it boil tenderly, add the basil and parmesan. Pour over some pasta water, taste with salt and pepper. Let it boil for few minutes to thicken the sauce bit. Drain the pasta and pour over the sauce. Mix well and serve with some more cheese. 


Soft butter
Mozzarella, fresh, thinly sliced
Garlic if you want

Slice the bread BUT not all the way to keep it together. Add some butter on all slices, put mozzarella in between them, garlic if you want. Put the bread on a baking sheet or in an oven proof dish and add some more cheese on top with some salt. Put in a hot oven until the cheese has melted and the bread is golden on top. Serve with the pasta. 

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