Penne with Asparagus, Shiitake, and Pancetta

Penne with Asparagus, Shiitake, and Pancetta
Photo by Scott Phillips


  • Kosher salt
  • ¾ oz. thinly sliced pancetta, about 6 slices
  • 12 oz. fresh shiitake, stemmed and sliced ¼ inch thick (6 cups)
  • 3 oz. coarsely grated Parmigiano-Reggiano (¾ cup); more, shaved, for serving
  • Freshly ground black pepper
  • 12 oz. dried penne rigate
  • ¼ cup extra-virgin olive oil
  • + 4 more ingredients
    • 1 Tbs. thinly sliced fresh chives
    • 3 medium cloves garlic, minced
    • 1 lb. medium-thick asparagus, trimmed and cut on the diagonal into 2-inch pieces
    • 1 medium lemon, finely grated to yield 1 tsp. zest; squeezed to yield 3 Tbs. juice

Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions. While the pasta cooks, whisk 2 Tbs. of the olive oil with the lemon juice and zest in a small bowl. Reserve 2 cups of the pasta water and drain the pasta. Return the pasta to the pot and toss with ...

View full recipe at Fine Cooking


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