Ingredients
- 17 grams pancetta ham (3 thin slices, 5/8 ounces)
- 2 garlic cloves, thinly sliced (large cloves)
- 2/3 cup chicken stock (unsalted)
- 4 ounces cream cheese
- 3 ounces mascarpone cheese (3 tablespoons)
- 8 ounces dry pappardelle pasta
- 1 1/2 cups asparagus, sliced (cut into 1-inch pieces)
- 1/2 cup green peas (frozen, 70 grams)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon flat-leaf parsley, chopped (fresh)
- 1 tablespoon chives, thinly sliced (fresh)
How to Make
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Step 1: Start water to boil for the pasta.
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Step 2: Place pancetta in a large skillet over medium heat; cook 6 minutes or until the pancetta begins to crisp, stirring occasionally. Once crisp, remove one slice of pancetta and set aside.
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Step 3: Add garlic; cook 30 seconds, stirring constantly. Add stock; bring to a boil. Reduce heat; simmer 4 minutes. Add the cream cheese and mascarpone, stirring with a whisk until smooth.Strain the sauce through a fine sieve over a large bowl. Discard solids.
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Step 4: While the sauce is cooking, cook the pasta according to the package directions, omitting salt and fat.
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Step 5: Add asparagus and peas during the last 2 minutes of cooking; cook 2 minutes. Drain.
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Step 6: Add the pasta mixture, salt, and black pepper to the sauce in the bowl. Toss well to combine. Sprinkle with parsley and chives.
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Step 7: Crumble the slice of pancetta that was set aside and sprinkle over to garnish.
We hope you enjoy this recipe!
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