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Recipe: Marcus Bean's Asparagus, pancetta and parmesan linguine with chive cream

10th April 2013

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TV chef Marcus Bean says: "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!"

Serves: 2

Preparation Time:8 minutes

Cooking Time: 5 minutes

Cost per serving: £1.90

You will need:

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

What to do:

1. 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.

2. 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.

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

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