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

Marcus Bean / 25 March 2013

I really like spaghetti carbonara, so this is the perfect dish to combine two things I love, creamy pancetta, good quality linguine, the crunch of the asparagus all finished with a good grating of parmesan. Great for a quick meal for family and friends.

Preparation time

8 minutes

Cooking time

5 minutes




  • 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


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 them all 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.

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