Asparagus & Pancetta Pasta is the kind of dish that feels like spring in a bowl—fresh, fast, and full of flavor. With crispy pancetta, tender asparagus, and a lemony white wine sauce that clings to every strand of spaghetti, it’s a weeknight dinner that comes together in under 30 minutes but tastes like something you’d order at your favorite cozy Italian spot. Whether you’re cooking to impress or just feeding your hungry crew, this pasta strikes the perfect balance between comforting and elegant.
How to Make Asparagus & Pancetta Pasta
To make this bright and savory asparagus and pancetta pasta, start by cleaning and trimming one pound of fresh asparagus—purple or green both work wonderfully. Slice the stalks on the bias into one-inch pieces. Bring a large pot of salted water to a boil and cook about eight ounces of thin spaghetti until al dente, reserving one cup of the pasta water before draining.
While the pasta cooks, heat a quarter cup of olive oil in a large skillet over medium-high heat. Add eight ounces of diced pancetta or bacon and cook until crispy and golden. Once the pancetta is crisp, toss in the sliced asparagus and sauté for 1 to 2 minutes until it begins to brighten and soften. Add two cloves of chopped garlic and cook for another minute, just until fragrant. Stir in a tablespoon of Dijon mustard and deglaze the pan with two cups of dry white wine. Let it simmer gently for a couple of minutes to reduce slightly.
Next, add the drained pasta directly into the skillet, along with a splash of the reserved pasta water to help create a silky sauce. Stir in the juice of half a lemon and one cup of freshly grated Parmesan cheese, tossing everything together until the cheese melts and the sauce clings to the noodles. If you like, tear in some fresh basil leaves for a fragrant, herbaceous finish. Season with salt and freshly ground black pepper to taste, and serve with extra Parmesan on top.
Remix the Asparagus & Pancetta Pasta: Your Pasta, Your Rules
One of the best things about this dish is how easy it is to make it your own. If you don’t have asparagus, don’t sweat it—broccolini, snap peas, or even zucchini ribbons make great stand-ins. Want to skip the meat? Sautéed mushrooms or sun-dried tomatoes add tons of flavor and richness without the pancetta. This pasta works with just about any noodle, so feel free to sub in penne, linguine, or whatever you have on hand. If you’re craving something a little creamier, stir in a splash of heavy cream or a spoonful of crème fraîche at the end. For added texture, finish the dish with toasted pine nuts or crispy breadcrumbs. And when it comes to herbs, don’t stop at basil—try fresh parsley, chives, or even a sprinkle of mint for a fresh twist.
Sip & Swap: Wine Pairings + Pantry Lifesavers
This pasta pairs beautifully with wine, and your pantry can save the day if you’re missing a few ingredients. A crisp Sauvignon Blanc is a perfect match for the bright asparagus and lemon, while a lightly oaked Chardonnay adds richness and depth. If you’re in the mood to celebrate (or just want to keep things light), a dry Prosecco is bubbly, fun, and complements the pancetta’s saltiness. Don’t have white wine on hand? Use chicken or veggie broth with a splash of lemon juice or white wine vinegar. If you’re out of Dijon, a bit of whole grain mustard or even miso will bring the same depth and umami. Parmesan is traditional, but Pecorino Romano or Grana Padano are excellent substitutes—and if you’re dairy-free, nutritional yeast can work in a pinch. Even if you forget to reserve your pasta water, don’t panic—a bit of warm broth or hot water will help loosen the sauce and keep it glossy.
More Recipes from Rustic Joyful Food
If you loved this Asparagus & Pancetta Pasta recipe, you’ll love any of these equally delicious options!
- Creamy Cajun Chicken Pasta
- Cozy, Creamy Mushroom Cavatelli Pasta
- Irresistible Crockpot Spaghetti Sauce
- Braised American Lamb & Cavatelli with Castelvetrano Olives and Whipped Herby Chèvre
Purchase Books by Danielle Kartes of Rustic Joyful Food from these booksellers:
Asparagus & Pancetta Pasta
Equipment
- large pot
- Large skillet
- Sharp knife
- Cutting Board
- Measuring Cups
- Tongs or pasta fork
- Cheese grater
Ingredients
- 1 pound purple or green fresh asparagus
- 1/4 cup olive oil
- 8 ounces pancetta or bacon diced
- 2 cloves garlic chopped
- 1 tablespoon Dijon mustard
- 2 cups dry white wine
- 8 ounces thin spaghetti about half a standard package
- Juice of half a lemon
- 1 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil torn (optional garnish)
Instructions
- Clean and trim the asparagus. Slice into 1-inch pieces on the bias.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions. Reserve 1 cup of the pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 5 minutes.
- Add the sliced asparagus to the pan with the pancetta. Sauté for 1–2 minutes.
- Stir in the chopped garlic and cook for 1 more minute, until fragrant.
- Add the Dijon mustard and pour in the white wine. Stir to combine and bring to a simmer.
- Add the cooked pasta to the skillet and toss to coat. Pour in reserved pasta water as needed to help the sauce cling to the noodles.
- Stir in the lemon juice and Parmesan cheese. Toss until the cheese melts and the sauce becomes glossy.
- Fold in fresh basil leaves if using, and season with salt and pepper to taste.
- Serve immediately with extra grated Parmesan on top.