Ingredients
Serves 2-4
Cooking time: 20 minutes
10 Asparagus stalks
150 grams smoked Pancetta / or Bacon sliced
2 cloves crushed garlic
40 grams butter
2 tbs olive oil
1/4 cup white wine
250 grams small pasta shells (Gnocchetti Sardi)
50 grams freshly grated firm salted ricotta
How to prepare:
Cook the pasta, as per instructions in lightly salted water (the bacon and ricotta contribute a fair amount of seasoning to this dish. Whilst the pasta is cooking, prepare the sauce.
Chop the asparagus stalks into 5 cm pieces.
Heat a large pan on medium to high heat, then add the olive oil and butter. When melted add the sliced pancetta / bacon. Cook until the bacon starts to pop.
Add the crush garlic and stir through for 20-30 seconds. Add the asparagus and cook for a further 2-3 minutes on medium heat.
Place the heat on high and add the wine. Allow the wine to reduce for 1-2 minutes.
By this stage, the pasta should be cooked (al-dente). Using a slotted spoon or a sieve, transfer the pasta directly to the sauce. Do not strain the pasta in a colander as it will render the dish too dry.
Stir to combine the ingredients thoroughly. Turn off the heat. Add the grated ricotta cheese and stir until melted through.
Serve.
Preparation
