This is one of those pasta recipes that look oh so fancy… yet are oh so easy 🙂 Those are the kind of dinner recipes you always want up your sleeve. This recipe is dressed to impress, without having to spend hours in the kitchen. It is wonderful for a dinner during the week, but also perfect for guests coming over for a special occasion. Also very accommodating for little kids as well. Ainsley is not the biggest fan about asparagus, but loves the peas Pancetta and noodles– she gobbles this recipe up! I cannot wait for you all to try this Easy Parmesan Pancetta Linguine, just in time for Mother’s Day!
Who is the star of the show of this Easy Parmesan Pancetta Linguine?
Colameco’s Pancetta!
What is Colameco’s
Colameco’s is a delicious wonderful brand I trust and is a sister brand with one of my all time favorites Wellshire! Colameco’s creates it’s products are family traditions and is made with only the highest quality ingredients. They are fed an all vegetarian diet, free of added antibiotics. They are free of nitrates and nitrites, artificial ingredients or preservatives. I am telling you, you can taste world of different. They are the absolute best! That is why I am using Colameco’s already diced Pancetta in this recipe. It is delicious and perfect size to use in the pasta, without having to dice it yourself.
What is Pancetta?
Pancetta like bacon both typically come from the pork belly, and go through the curing process. Both pancetta and bacon are both considered raw and need to be cooked before consuming.
At the store you might see pancetta sold paper thin to wrap around veggies or pancetta in cubes like you see in this recipe for pastas or soup.
The big difference between pancetta and bacon is that pancetta is cured and unsmoked. Where as bacon is also cured but it is smoked which pancetta is not. However, like I mentioned above they both need to be cooked before eaten.
What Delicious Ingredients are in this Easy Parmesan Pancetta Linguine?
- Colameco’s Pancetta
- Asparagus
- Peas
- Yellow Onion
- Garlic
- Linguine Noodles
- White Wine
- Butter
- Half and Half
- Chicken Broth
- Lemon Juice
- Parmesan
- Tarragon
- Cayenne Pepper
- Paprika
- Salt
- Pepper
How to Make Easy Parmesan Pancetta Linguine
**** Start working on the pasta ingredients below AFTER you have had the water boil for your linguine noodles. Once you add your noodles to the boiling water to cook per box direction. Start on the below. That way they are finished at the same time. Leave the cooked linguine in strainer until you need it below. That will keep this meal at a 30 minute pasta recipe! RESERVE 1/2 cup pasta water!
In a deep 3-5 qt sauté pan add 2 tbsp of olive oil, and let heat for 2 minutes on medium. Then add in 1/4 cup of your chopped yellow onion and 2 cloves minced garlic. Let that sauté for 3 minutes, occasionally stirring so it does not burn.
Add in your Colameco’s Pancetta, and chopped asparagus about 1 inch in length. Add in 3/4 tsp of salt, paprika 1/4 tsp of pepper, 1/4 tsp of dried tarragon and 1/8 tsp of cayenne pepper. Mix until the onions, garlic, pancetta, asparagus and seasoning are evenly mixed. Sauté for 5 more minutes.
Pour all of the asparagus and pancetta mixture into a medium bowl out of the sautéing pan. Then place the sautéing pan back onto the heat, turn down to medium low and quickly deglaze the pan with 1/3 cup white wine. ( this will make a loud noise, which it is suppose to do– do not be alarmed. Deglazing is a techinuze that is used to remove the browned pancetta/garlic/onion residue that is stuck to the bottom of the pan from cooking and then adds such amazing flavor to our pasta sauce! )
After you have added in the white wine, add 1 tbsp of unsalted butter, 2 more cloves of minced garlic and another 1/4 cup of yellow onion. Let it sauté and butter to melt about 1-2 minutes. Pour 3/4 cup of Half & Half and whisk into the butter, wine, garlic & onion mixture. Then add in 1/4 cup grated parmesan cheese, followed by 2 tbsp chicken broth. Whisk & repeat 3 times ( so in total you will add 3/4 cup parmesan & 6 tbsp of chicken broth)
Season with 1/2 tsp more of salt, 1/4 tsp more of tarragon, 1/4 tsp more pepper and dash of Cayenne Pepper & add in 1/2 of lemon juiced ( 2 tbsp ) whisk until fully incorporated.
Add in cooked frozen peas, cooked linguine and veggie pancetta mixture back in. Pour 1/2 cup of the reserved pasta water. Take tongs and full coat the noodles and mix the pasta until everything is full incorporated.
Top with more parmesan, fresh parsley and a toasted baguette and enjoy!
Helpful Tips When Making Easy Parmesan Pancetta Pasta
- Boil your pasta water and add your linguine noodles to the water as you start to work on the ingredients for the Pancetta pasta. That way the pasta will be cooked in about 11 minutes ( depending on the boxed directions) then you will pour it in a strainer & wait until it is time to add the noodles into the sauté pan. This will make the meal SO much faster and a 30 minute meal. You will simultaneously be working on both parts and then once the pancetta asparagus mixture and sauce is ready you just mix in and voila!
- Reserve 1/2 cup of pasta water. If you don’t remember that is okay, however this is a wonderful addition as it helps to thicken up the sauce
- Buy the Colameco’s diced pancetta so you can skip that step with prep
- When reheating the Easy Parmesan Pancetta Pasta add a bit more chicken broth or half & half before you zap it in the microwave. This will help with the sauce to liven it back up!
Other HGHF Pasta Recipes You MUST Make!
The Best Tuna Noodle Pasta
Instant Pot Simple Creamy Tomato Herb Pasta
Healthy Easy Pasta Primavera
Decadent Lemon Pistachio Gremolata Pasta
Easy Parmesan Pancetta Pasta
Equipment
- 3-5 qt sauteing pan
Ingredients
- 4 oz Colameco’s Pancetta
- 1 bushel of Asparagus
- 3/4 cup of frozen peas
- 1/2 cup chopped Yellow Onion
- 4 cloves minced Garlic
- 10 oz Linguine Noodles
- 1/3 cup dry White Wine
- 1 tbsp Butter
- 3/4 cup Half and Half
- 3/4 cup grated Parmesan
- 6 tbsp Chicken Broth
- 2 tbsp Lemon Juice 1/2 lemon
- 1 – 1 1/4 tsp salt salt to taste
- 1/2 tsp pepper
- 1/2 tsp Tarragon
- 1/2 tsp Paprika
- 1/4 tsp + dash of Cayenne Pepper
Instructions
- In a deep 3-5 qt sauté pan add 2 tbsp of olive oil, and let heat for 2 minutes on medium. Then add in 1/4 cup of your chopped yellow onion and 2 cloves minced garlic. Let that sauté for 3 minutes, occasionally stirring so it does not burn.
- Add in your Colameco’s Pancetta, and chopped asparagus about 1 inch in length. Add in 3/4 tsp of salt, 1/2 tsp paprika, 1/4 tsp of pepper, 1/4 tsp of dried tarragon and 1/8 tsp of cayenne pepper. Mix until the onions, garlic, pancetta, asparagus and seasoning are evenly mixed. Sauté for 5 more minutes.
- Pour all of the asparagus and pancetta mixture into a medium bowl out of the sautéing pan. Then place the sautéing pan back onto the heat, turn down to medium low and quickly deglaze the pan with 1/3 cup white wine. ( this will make a loud noise, which it is suppose to do– do not be alarmed. Deglazing is a techinuze that is used to remove the browned pancetta/garlic/onion residue that is stuck to the bottom of the pan from cooking and then adds such amazing flavor to our pasta sauce! )
- After you have added in the white wine, add 1 tbsp of unsalted butter, 2 more cloves of minced garlic and another 1/4 cup of yellow onion. Let it sauté and butter to melt about 1-2 minutes.
- Pour 3/4 cup of Half & Half and whisk into the butter, wine, garlic & onion mixture. Then add in 1/4 cup grated parmesan cheese, followed by 2 tbsp chicken broth. Whisk & repeat 3 times ( so in total you will add 3/4 cup parmesan & 6 tbsp of chicken broth)
- Season with 1/2 tsp more of salt, 1/4 tsp more of tarragon, 1/4 tsp more pepper and dash of Cayenne Pepper & add in 1/2 of lemon juiced ( 2 tbsp ) whisk until fully incorporated.
- Add in cooked frozen peas, cooked linguine and veggie pancetta mixture back in. Pour 1/2 cup of the reserved pasta water. Take tongs and full coat the noodles and mix the pasta until everything is full incorporated.
- Top with more parmesan, fresh parsley and a toasted baguette and enjoy!
Super easy weeknight pasta recipe. This recipe has great flavor and was not heavy at all. It’s perfect for a weeknight dinner if you want some pasta but don’t want to feel like you’ve eaten too much. I was scared of the lemon flavor and it’s very light – you get a small hint of it here and there when eating, but certainly not overwhelming. Try this one!!