1 medium lemon, finely grated to yield 1 tsp. zest; squeezed to yield 3 Tbs. juice
3/4 oz. thinly sliced pancetta, about 6 slices
12 oz. fresh shiitake, stemmed and sliced 1/4 inch thick (6 cups)
3 medium cloves garlic, minced
1 lb. medium-thick asparagus, trimmed and cut on the diagonal into 2-inch pieces
3 oz. coarsely grated Parmigiano-Reggiano (3/4 cup); more, shaved, for serving
1 Tbs. thinly sliced fresh chives
Freshly ground black pepper
Instructions
Bring a large pot of well-salted water to a boil.
Cook the pasta according to package directions.
While the pasta cooks, whisk 2 Tbs. of the olive
oil with the lemon juice and zest in a small bowl.
Reserve 2 cups of the pasta water and drain the
pasta. Return the pasta to the pot and toss with
the lemon mixture; set aside.
In a 12-inch skillet, cook the pancetta in the
remaining 2 Tbs. olive oil over medium heat,
turning once or twice until crisp and golden,
about 7 minutes; transfer to paper towels.
Add the shiitake to the skillet and cook over
medium-high heat, stirring occasionally, until
browned in spots, about 7 minutes. Add the garlic
and cook, stirring, until fragrant, about 30
seconds. Transfer to the pasta pot.
Add 1 cup of the pasta water to the skillet. Bring
to a boil, scraping up any browned bits, and then
add the asparagus. Cook, stirring often, until
bright green and crisp-tender, 2 to 3 minutes.
Transfer the contents of the skillet to the pasta
pot along with the grated cheese, chives, 1 tsp.
salt, and 1/2 tsp. pepper; toss to combine, adding
more pasta water, if necessary. Serve with the
pancetta crumbled over top. Pass the shaved
Parmigiano at the table.
nutrition information (per serving)-
Calories (kcal)- 600; Fat (g)- fat g 24; Fat
Calories (kcal)- 210; Saturated Fat (g)- sat fat g
7; Protein (g)- protein g 24; Monounsaturated Fat
(g)- 13; Carbohydrates (g)- carbs g 74;
Polyunsaturated Fat (g)- 2.5; Sodium (mg)- sodium
mg 990; Cholesterol (mg)- cholesterol mg 20; Fiber
(g)- fiber g 7;
Originally Submitted
7/5/2014
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