This is based upon a Jamie Oliver recipe which called for fresh tagliatelle and crispy pancetta. Rather than make a run for the store we decided to use ingredients we had on hand.
This simple asparagus pasta has lovely earthy flavours – a great dish that everyone will love . . .particularly the chef since it comes together so quickly.
Bucatini with Asparagus and Crispy Prosciutto
1 bunch asparagus
12 thin slices prosciutto, sliced into small strips
454 g bucatini
1/2 cup grated Parmigiano
sea salt
freshly ground black pepper
extra virgin olive oil
Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the prosciutto. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.
Cook the bucatini in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.
Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and prosciutto.
Stir in most of the parmigiano cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the parmigiano sprinkled on top.
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