Pasta con asparagi selvatici e speck – Facile e gustosa – Primi piatti

speck

🥗Healthier: turkey bacon

💰Cheaper: prosciutto

Turkey bacon is lower in fat, while prosciutto is more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Prepare ingredients for 4 portions: 360 grams of casarecce pasta, 250 grams of fresh wild asparagus, 120 grams of speck, 1/2 cup of white wine, 1 small shallot, a bunch of parsley, 30 grams of pecorino cheese, salt, black pepper, and extra virgin olive oil.

Put a pot of water on the stove to boil for the pasta.

Clean the wild asparagus by snapping off the tough ends and keeping only the tender parts.

Cut the speck into strips or cubes.

Once the water is boiling, blanch the asparagus for 45 seconds.

Finely chop the shallot and parsley while the asparagus is blanching.

Once blanched, drain the asparagus and cook the pasta in the same boiling water.

In the meantime, heat 3-4 tablespoons of olive oil in a skillet and sauté the shallot until softened.

Add the speck to the skillet and let it fry.

Deglaze the pan with the white wine and let it cook down.

Add the blanched asparagus to the skillet and sauté for about 1 minute to combine flavors.

Add a couple of ladles of the pasta cooking water and a grind of black pepper, and let it cook until the pasta is ready.

Once the pasta is al dente, drain it and add it to the skillet with the sauce.

Add another ladle of pasta water and toss to combine, letting it cook for a couple of minutes.

Turn off the heat and add the grated pecorino cheese and some chopped parsley.

Finish with a light sprinkle of pecorino and some more chopped parsley before serving hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens