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