Capellini with Asparagus and Pancetta

 
Hands-On Time: 20min
Ready In: 20min
Yield: 4
capellini with asparagus and pancetta

This fantastic, yet easy, meal combines layers of flavor into one incredible pasta dish. Though it may seem strange at first, egg-topped anything is quite the culinary rage these days for good reason -- the soft yolk melds right into the sauce to create a rich and silky texture. Tender asparagus and salty pancetta round out the dish, making this weeknight meal anything but boring. If the kids seem a bit hesitant to eat their pasta this way, you could always serve the egg on the side, but I think they might find it so interesting that they're willing to give it a go. And as a bonus, the egg hides the veggies underneath!

Ingredients

Directions

  1. Bring a large pot of well-salted (with 1 tablespoon of salt) water to a boil.
  2. Meanwhile, heat a large non-stick skillet over medium heat. Add pancetta and cook for about 5 minutes, or until it begins to crisp and fat is rendered. Add garlic and cook for 1 minute more. Remove pancetta and garlic from the pan with a slotted spoon. Drain some fat if necessary, reserving about 1 tablespoon of rendered fat in the pan.
  3. Crack eggs into the pan and fry in the fat, sunny side up (do not flip). Remove to a plate when the white is firm throughout, but the yolk is still runny, which should take 2-3 minutes. Cover loosely with foil to keep warm. Turn off heat under the pan.
  4. When the water boils, add the asparagus and pasta. When the water returns to a boil, begin timing. It should take about 3 minutes, or as long as the package directs. Drain pasta and asparagus, reserving 1 cup of cooking liquid.
  5. Turn on heat under the non-stick pan to medium-low (it will still have some bacon fat in it). Add the cream and bring to a simmer, scraping up any brown bits with a wooden spoon. Add the drained pasta and asparagus and the reserved cooking liquid and toss well to coat evenly. Add the pancetta/garlic mixture, parsley, and salt and pepper to taste. Toss well. Place a good portion on 4 plates, and top with shaved parmesan cheese and reserved fried eggs. Serve immediately.




Find more recipes from Alison Needham on Family.com, or visit her blog at www.agirlamarketameal.com.

full star full star full star empty star empty star Rated by 26 members
Print

Find More About

Search Recipes
Get delicious recipes your whole family will love.

Recipe Videos

null data...
promoObjectId (null)
promoObject.title ()
promoObject.contentType ()
promoWidth ()
promoHeight ()
promoContainerId (editorialPromo3)
promoCSS (on_travelTips_aggregate)
this displays when the floating stack report is on
Please log in ...
Close
You must be logged in to use this feature.

Thank You!

Thank you for helping us maintain a friendly, high quality community at Family.com. This comment will be reviewed by a community moderator.

Flag as Not Acceptable?

We review flagged content and enforce our Terms of Use, in which content must never be:

See full Terms of Use.