Easy Parmesan Pancetta Pasta

4.84 from 6 votes

This is my "it looks fancy pasta, but it is actually easy!" It is such a winner in our family, easy to throw together and looks and tastes incredible.

Prep Time5

Cook Time25

Course: Dinner

Cuisine: American, Italian

Keyword: creamy pasta, dinner party, easy meal, easy pasta, pancetta, parmesan, special occasion recipes

Servings:

Calories: 402kcal

Author: Alaina Hinkle

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!

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