Whole-Wheat Spaghetti with Asparagus and Pancetta
By America's Test KitchenPublished on June 25, 2013
Time
1¼ hours
Yield
Serves 4
Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil 6 medium garlic cloves, minced and pressed through garlic press (about 2 tablespoons)2 tablespoons capers, rinsed and coarsely chopped½ teaspoon red pepper flakes Table salt 4 ounces pancetta, cut into ¼-inch pieces½ small red onion, thinly sliced1 bunch asparagus, woody stems removed and stalks cut on bias into 1-inch pieces (about 1 pound)½ cup pine nuts, toasted and coarsely chopped2 hard-cooked eggs, coarsely chopped2 tablespoons juice from 1 lemon1 pound whole-wheat spaghetti (see photo below)1 ounce grated Pecorino Romano cheese (about ½ cup)
Instructions
- Combine 1/4 cup oil, garlic, pepper flakes, capers, and 1/2 teaspoon salt in small bowl; set aside.
- Heat 1 tablespoon oil and pancetta in 12-inch nonstick skillet over medium-high heat; cook until browned and crisp, 3 to 5 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate, leaving rendered fat in skillet. Return skillet to medium-high heat, add asparagus, red onion, and ¼ teaspoon salt, and cook, stirring frequently, until asparagus and red onion are tender, 2 to 4 minutes.
- Push asparagus and red onion to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with asparagus and red onion, and cook for 1 minute longer. Remove skillet from heat and stir in pancetta, pine nuts, hard-cooked eggs, and lemon juice.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
- Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve.
Time
1¼ hoursYield
Serves 4Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil
6 medium garlic cloves, minced and pressed through garlic press (about 2 tablespoons)
2 tablespoons capers, rinsed and coarsely chopped
½ teaspoon red pepper flakes
Table salt
4 ounces pancetta, cut into ¼-inch pieces
½ small red onion, thinly sliced
1 bunch asparagus, woody stems removed and stalks cut on bias into 1-inch pieces (about 1 pound)
½ cup pine nuts, toasted and coarsely chopped
2 hard-cooked eggs, coarsely chopped
2 tablespoons juice from 1 lemon
1 pound whole-wheat spaghetti (see photo below)
1 ounce grated Pecorino Romano cheese (about ½ cup)
Test Kitchen Techniques
Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil
6 medium garlic cloves, minced and pressed through garlic press (about 2 tablespoons)
2 tablespoons capers, rinsed and coarsely chopped
½ teaspoon red pepper flakes
Table salt
4 ounces pancetta, cut into ¼-inch pieces
½ small red onion, thinly sliced
1 bunch asparagus, woody stems removed and stalks cut on bias into 1-inch pieces (about 1 pound)
½ cup pine nuts, toasted and coarsely chopped
2 hard-cooked eggs, coarsely chopped
2 tablespoons juice from 1 lemon
1 pound whole-wheat spaghetti (see photo below)
1 ounce grated Pecorino Romano cheese (about ½ cup)
Test Kitchen Techniques
Ingredients
¼ cup plus 1 tablespoon extra-virgin olive oil
6 medium garlic cloves, minced and pressed through garlic press (about 2 tablespoons)
2 tablespoons capers, rinsed and coarsely chopped
½ teaspoon red pepper flakes
Table salt
4 ounces pancetta, cut into ¼-inch pieces
½ small red onion, thinly sliced
1 bunch asparagus, woody stems removed and stalks cut on bias into 1-inch pieces (about 1 pound)
½ cup pine nuts, toasted and coarsely chopped
2 hard-cooked eggs, coarsely chopped
2 tablespoons juice from 1 lemon
1 pound whole-wheat spaghetti (see photo below)
1 ounce grated Pecorino Romano cheese (about ½ cup)
Test Kitchen Techniques
Why This Recipe Works
We wanted to create a whole wheat pasta sauce recipe that would provide just the right complement to the hearty flavor and firm texture of whole-wheat spaghetti. We found that a boldly flavored sauce made with pancetta and sautéed asparagus provides a nice counterpoint to the whole-wheat pasta’s hearty texture. Starch from some added pasta liquid thickens the sauce and helps it cling to the spaghetti. A sprinkling of freshly grated Pecorino Romano, which our tasters preferred to the more subtle Parmesan, adds a salty tang to a simply sauced whole-wheat spaghetti recipe.
Instructions
- Combine 1/4 cup oil, garlic, pepper flakes, capers, and 1/2 teaspoon salt in small bowl; set aside.
- Heat 1 tablespoon oil and pancetta in 12-inch nonstick skillet over medium-high heat; cook until browned and crisp, 3 to 5 minutes. Using slotted spoon, transfer pancetta to paper towel-lined plate, leaving rendered fat in skillet. Return skillet to medium-high heat, add asparagus, red onion, and ¼ teaspoon salt, and cook, stirring frequently, until asparagus and red onion are tender, 2 to 4 minutes.
- Push asparagus and red onion to sides of skillet to create 3-inch clearing; add oil-garlic mixture and cook, stirring constantly, until fragrant, about 1 minute. Stir to combine garlic mixture with asparagus and red onion, and cook for 1 minute longer. Remove skillet from heat and stir in pancetta, pine nuts, hard-cooked eggs, and lemon juice.
- Meanwhile, bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt to boiling water; cook until al dente. Reserve ¾ cup pasta cooking water, drain pasta, and return pasta to Dutch oven.
- Add sauce and reserved cooking water to pasta and toss to coat. Season with salt to taste. Transfer to serving bowl, sprinkle with cheese, and serve.
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