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Recipes / Marcus Bean’s Asparagus, pancetta and parmesan linguine with chive cream

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linguine
20/05/2013
Marcus Bean’s Asparagus, pancetta and parmesan linguine with chive cream
by Chef Marcus Bean

“I really like spaghetti carbonara, so this is the perfect dish to combine two things I love, creamy pancetta, good quality linguine, the crunch of the asparagus all finished with a good grating of parmesan. Great for a quick meal for family and friends!” – Marcus Bean

courtesy of British Asparagus

Ingredients:

  1. 150g linguine
  2. 1tsp olive oil
  3. 8 stems of asparagus
  4. 50g of thick cut pancetta (diced)
  5. 50ml of double cream
  6. 50ml of vegetable stock
  7. 2 tbsp grated parmesan
  8. 2 tbsp chopped chives
  9. Salt and pepper

Cooking Instructions:

  1. Start by cooking the pasta in a pan of slightly salted boiling water until cooked, make sure the pasta is still slightly al dente, drain and drizzle with a little olive oil to stop from sticking together.
  2. Put a medium sized frying pan on the heat add a drizzle of oil, finely slice six stems of asparagus, with the other two stems cut into four pieces. Put them all in the pan and sauté on a medium heat, now add the diced pancetta and cook for 3-4 minutes. Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of water.
  3. Once cooked serve with a grating of fresh parmesan and a little seasoning.
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