Linguine with Snow Pea Tendrils, Pancetta & White Asparagus
grassy, light, fresh, buttery
TIME TO EXECUTE
1 Lb. linguine
1 ¼ cup pancetta (small/medium diced)
¼ cup Calabria chilies, also a touch of the jarred oil
3 cloves garlic (minced)
1 ½ cup chicken stock
1 bunch white asparagus (trimmed, blanched)
1 Lb. snow pea tendrils
15 leaves of basil (chopped)
4 Tbsp. butter (unsalted)
extra virgin olive oil
salt and pepper
Bring a large pot of water to the boil and season with salt. Cook pasta for 8-10 minutes, still having a bit because you will finish cooking in the sauce.
In a large pot on medium heat, cook pancetta to render out the fat. Cook for 6-8 minutes, or until the pancetta starts to crisp. Add the next two ingredients and cook for an additional minute. Adjust seasoning.
Deglaze with Chicken Stock and scrape up all the bits. Turn the fire to high and reduce by one-third. Add white asparagus and cook for another minute.
Add tendrils, basil, cooked pasta, butter, and a good drizzle of oil olive to the pot. Turn off the heat and stir to combine. If needed add a touch of pasta water or stock. Season to taste with salt and pepper. Top with cheese if desired and serve immediately.