Gemelli with Asparagus & Caramelized Onions
|3 Tbs. extra-virgin olive oil|
|1/4 lb.pancetta, cut into 1/4-inch dice|
|1 lb.asparagus, trimmed, peeled if thick, and cut on th|
|Kosher salt and freshly ground black pepper|
|3/4 cup(about half a batch) Caramelized Onions|
|3/4 cuphomemade or low-salt chicken broth|
|3/4 lb.dried gemelli or penne|
|3/4 cupfreshly grated Parmigiano Reggiano|
|1 tsp.sherry vinegar or balsamic vinegar|
Gemelli with Asparagus & Caramelized Onions Preparation
Bring a large pot of well-salted water to a boil. Meanwhile, put 2 Tbs. of the oil and the pancetta in a 12-inch skillet or sauté pan and cook over medium heat, stirring, until the pancetta begins to brown and renders much of its fat, 5 to 7 min. Using a slotted spoon, transfer the pancetta to a plate lined with paper towels. Raise the heat to medium high, add the asparagus, and season with 1/4 tsp. salt. Stir often until the asparagus starts to brown, about 3 min. Add the caramelized onions and chicken broth, reduce the heat to medium low, cover, and cook until the asparagus is tender, about 4 min. Stir in 1/4 tsp. pepper and set aside in a warm spot.
Cook the pasta in the boiling water, stirring often, until it’s just tender, about 11 min. Reserve 1/4 cup of the pasta water. Drain the pasta and add it to the pan with the asparagus. Set the pan over medium-high heat and toss well. Add 1/2 cup of the Parmigiano, the vinegar, and the cooked pancetta and continue cooking, stirring, for 1 min. to meld all the flavors. If the pasta begins to dry, add the reserved pasta water. Serve with a drizzle of the remaining 1 Tbs. olive oil and a sprinkling of the remaining Parmigiano.
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