Asparagus Pancetta Pasta

• 200 g pancetta, diced
• 350 g linguine (or other long-cut pasta)
• 300 g asparagus, woody ends trimmed then diced into large chunks
• 2 spring onions, thinly sliced then separated into white/dark green parts (separated into white and dark green parts)
• 2 cloves garlic, finely diced
• 180 ml chicken or vegetable stock
• 150 g full fat mascarpone
• 1/2 bunch fresh basil, roughly diced (plus more to serve if desired)
• 20 g freshly grated parmesan (plus more to serve if desired)
• 1/2 lemon, juice only
• salt (as needed)
• black pepper (as needed)

Instructions

1. 1

   Add the pancetta to a large pan with the heat off. Turn to medium and fry until most of the fat has rendered down and it's pretty crispy. Lower the heat slightly if it's browning too quickly without the fat rendering out. At this point pop the pasta in salted boiling water and cook until al dente. Don't drain.

   8 min
2. 2

   Add the asparagus in with the pancetta and fry until it begins to soften, approx 3-4 minutes depending on the thickness of the asparagus (it will continue cooking slightly as you make the sauce). Add the garlic and white part of the spring onion and fry for a minute or so.

   5 min
3. 3

   Add the stock and stir in the mascarpone until it melts. Stir in the basil, parmesan, remaining spring onion and a squeeze of lemon juice. Bring to a gentle simmer and check for seasoning (I typically do 1/4-1/2 tsp pepper and just a pinch of salt).

   4 min
4. 4

   As the sauce begins to thicken, use tongs to transfer the cooked pasta straight from the pot into the pan, embracing any excess water it brings with it. Turn the heat to low and toss the pasta in the sauce until it thickens and is no longer watery. The end result should be a creamy, glossy sauce that clings to the pasta (add more of the leftover pasta water to thin it out if needed). You can add more lemon juice at this point if you'd like.

   5 min
5. 5

   Plate up with extra parmesan and basil if desired, then tuck in and enjoy!