Marcus Bean’s asparagus, pancetta and parmesan linguine with chive cream

Ingredients

• 8 stems of asparagus
• 50g of thick-cut pancetta (diced)
• 50ml of double cream
• 50ml of vegetable stock
• 150g linguine
• 2 tbsp chopped chives
• 2 tbsp grated parmesan
• Salt and pepper

Method

Start by cooking the pasta in a pan of slightly salted boiling water until cooked, make sure the pasta is still slightly al dente, drain and drizzle with a little olive oil to stop from sticking together.

Put a medium sized frying pan on the heat add a drizzle of oil, finely slice six stems of asparagus, with the other two stems cut into four pieces.

Put the asparagus in the pan and sauté on a medium heat, now add the diced pancetta and cook for 3-4 minutes.

Add the cream, vegetable stock and parmesan, then add the cooked pasta and the chopped chives, cook on a medium heat for 2-3 minutes, if the sauce gets a little thick add a touch of water.

Once cooked, serve with a grating of fresh parmesan and a little seasoning.

Our thanks to British Asparagus for providing this recipe.

Try one of our other asparagus recipes, including spicy chicken and asparagus pasta, or try one of our other pasta recipes.