Gemelli with Asparagus & Caramelized Onions

Gemelli with Asparagus & Caramelized Onions
Photo by Scott Phillips


  • 1 lb. asparagus, trimmed, peeled if thick, and cut on the diagonal into 2-inch pieces
  • 3 Tbs. extra-virgin olive oil
  • 1 tsp. sherry vinegar or balsamic vinegar
  • ¾ cup homemade or low-salt chicken broth
  • ¾ cup (about half a batch) Caramelized Onions
  • ¾ cup freshly grated Parmigiano Reggiano
  • ¼ lb. pancetta, cut into ¼-inch dice
  • + 2 more ingredients
    • ¾ lb. dried gemelli or penne
    • Kosher salt and freshly ground black pepper

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 ...

View full recipe at Fine Cooking


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