Marcus Bean’s Asparagus, pancetta and parmesan linguine with chive cream
Preparation Time: 8 minutes
Cooking Time: 5 minutes
1tsp olive oil
8 stems of asparagus
50g of thick cut pancetta (diced)
50ml of double cream
50ml of vegetable stock
2 tbsp grated parmesan
2 tbsp chopped chives
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.