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Asparagus & Pancetta Pasta served in a bowl, topped with basil

Asparagus & Pancetta Pasta

This asparagus and pancetta pasta is a fast and flavorful dinner that brings together the smoky richness of pancetta, the fresh bite of spring asparagus, and a creamy white wine Parmesan sauce. It’s light, bright, and deeply satisfying—perfect for a weeknight dinner that feels like a treat. Whether you use purple or green asparagus, this dish delivers layers of flavor with minimal effort. The wine-infused sauce is silky and tangy, the lemon juice lifts every bite, and the final touch of Parmesan and basil gives it a savory, herbaceous finish.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Dinner, Lunch, Main Course
Cuisine American
Servings 4

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.
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