Orecchietta with Asparagus and Pancetta

Orecchietta with Asparagus and Pancetta by

Sweet Memories


Shopping List

  • 1 tbsp. extra virgin olive oil
  • 4 oz. pancetta, small dice 1 shallot, minced (about 1/4 cup)
  • 1 large clove garlic, minced
  • 1 bunch asparagus, chopped into 1/2-inch pieces
  • 1/2 cup dry white wine, or chicken broth
  • 8 oz mascarpone
  • 1 lemon, zested and juiced
  • 2 tbsp. Parmesan cheese, grated
  • 1 lb. orecchiette, cooked al dente,
  • 1 1/2 cups pasta water reserved
  • 1 tbsp parsley, minced kosher salt, and pepper toasted breadcrumbs


  • Heat olive oil over medium heat in a large skillet. Add pancetta and cook until browned, stirring frequently.
  • Drain pancetta on a paper towel-lined plate, but don’t drain the skillet.
  • Add shallot and garlic, cook over medium heat until fragrant and golden, about 2 mins.
  • Add asparagus and cook until bright green and barely tender, about 4 mins.
  • Add white wine and cook until reduced by half.
  • Stir in mascarpone, lemon zest and juice, cheese, and about 1 cup reserved pasta water.
  • Season with salt and pepper, cook until slightly thickened and bubbly.
  • Reduce heat to low. Mix in cooked pasta, parsley, cooked pancetta, and adjust seasoning.
  • Add pasta water to thin, if desired.
  • To serve, spoon into bowls and top with toasted breadcrumbs.