Pasta with wild asparagus and pancetta

Name: Pasta with wild asparagus and pancetta
Yield: 1 person
Cuisine: British
Ingredients: 90 g spaghetti; 30 g wild asparagus; 15 g pancetta; 1 garlic clove; Pepper

Hurry @hurry

Bristol, England, United Kingdom

I got wild asparagus and decided to make oil pasta with it.
Wild asparagus is thin, tender and full of flavour.

Hurry @hurry

Bristol, England, United Kingdom

I got wild asparagus and decided to make oil pasta with it.
Wild asparagus is thin, tender and full of flavour.

Saved

Ingredients

1 person

Saved

Steps

1

Cook the pasta in 1% salted water.
2

Finely chop the garlic and cut the pancetta into small pieces. Cut the asparagus into pieces.
3

Add the olive oil, garlic and pancetta to a frying pan and fry over low heat.
When the garlic starts to smell good, turn off the heat and wait for the pasta to cook.

Cooking garlic
4

One minute before the pasta is cooked, reheat the pan and add the asparagus.
When the asparagus is more green and coated with oil, add 40 ml of the pasta cooking water and mix well.
5

When well mixed and thickened, add the cooked pasta, mix well and season with pepper.

Tips

Cooking garlic

Garlic has a starch.This starch is saccharified by slow heating, making it tastier.This is the same mechanism that makes potatoes sweeter by heating them at a lower temperature for a longer period of time.There is a green germ in the centre of garlic clove if the garlic is not fresh.This is more easily burnt than other parts of the garlic.It is therefore important to remove this for a homogeneous finish.Based on the above, here is a tasty heating method for using garlic for flavouring.