asparagus pancetta farfalle

asparagus pancetta farfalle
  • 15

    min prep time
  • 20

    min cook time
  • 4-5



  • 1 bunch asparagus
  • 1 packet of saffron
  • 1 cup 35% cream
  • 2 tbsp olive oil
  • 150g julienne pancetta
  • 2 garlic cloves, minced
  • 454g of Stefano farfalle pasta
  • Salt and freshly ground black pepper, to taste
  • Grated pecorino, to garnish


  1. Blanch asparagus for 3 minutes and cut spears into pieces. Set aside.
  2. In a bowl, add saffron to cream while mixing. Set aside.
  3. In a large frying pan, heat olive oil and cook pancetta until golden and crispy, about 5 minutes. Add garlic and cook for 2 minutes.
  4. Add the saffron cream to the pancetta and let reduce halfway, over medium heat.
  5. In the meantime, cook pasta in boiling salted water, according to instruction on package.
  6. When the sauce has sufficiently reduced, add the asparagus and season with salt and pepper to taste.
  7. Incorporate the cooked pasta with the sauce, combining well.
  8. To serve: garnish with the grated pecorino cheese.

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