Simple Eats | Pancetta & Asparagus Linguini

Is it me, or when it gets dark and cold, there’s only one thing that’ll cut it at dinner and that’s all the carbs! I’m constantly in a dream world of pasta bakes, toad in the hole and anything comforting. This pasta dish is super easy. I know they’re not in season, but we had some asparagus tips in the fridge – but you could use tenderstem broccoli, peas or whatever you fancy!

This recipe serves 2.

Ingredients

·         150g linguini

·         100g pancetta, diced

·         16 asparagus spears, trimmed and sliced

·         50ml vegetable stock

·         50ml double cream

·         2 tbs parmesan, plus extra for serving, grated

Method

·         Cook the linguini, according to the packet’s instructions

·         Meanwhile, fry the pancetta and asparagus for 4 minutes

·         Add the vegetable stock, double cream and parmesan. Bring to the boil

·         Once cooked, drain the pasta and add to the frying pan

·         Stir well and serve

I could have definitely done with some dough balls or garlic bread with this, as I was starving and just wanted more stodge! I’ll definitely be making this again soon, as it was so good. It would definitely suit a pasta bake with breadcrumb top, too.

Please let me know if you try this recipe – or any of my others. If you’re sharing on Instagram, use the hashtag #LucyLovesRecipe so I can take a look at your creations.

Love, Lucy xx  

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