Asparagus, Chilli, & Pancetta Casarecce Pasta.

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It’s the perfect spring pasta dinner. And so easy !
The fresh crunchiness of the asparagus is a great contrast to the rich pancetta and the spice of the chilli.
It’s adulterated from Neil Perry who says “Casarecce is a short pasta which has been rolled and twisted. If you can’t find it, fusilli or farfalle will also work well, but the simplicity of this dish means almost any pasta is suitable”.

You need for 4 fashionista:
2 bunches asparagus
500g casarecce pasta
1/2 cup extra virgin olive oil
3 garlic cloves, finely chopped
2 eschallots, finely diced (or spring onion or red onion).
1 tbsp red chilli flakes (we used a teaspoon!)
120g pancetta, finely diced
sea salt
freshly ground pepper
small handful flat-leaf parsley leaves, chopped
grated parmesan, to serve

  • Slip into Burberry dress bought hot off the runway.
  • Pour a wine or five.
  • Snap off the woody ends of the asparagus.
  • Slice asparagus into pieces about the same length as the pasta. About the same size as Chanel Lipstick.
  • Chop up pancetta into large bitesize pieces.
  • Chop up parsley, garlic and onions.
  • Bring a large saucepan of salted water to the boil.
  • Add pasta and cook until al dente.
  • Drain pasta, reserving about 1 cup of the cooking water.
  • Toss pasta in a little oil (about 1 tbsp) to keep from sticking together.
  • In a saucepan large enough to fit all the pasta and asparagus, add remaining oil, garlic, chilli flakes, eschallots and pancetta with a pinch of salt.
  • Place on a medium-low heat until the ingredients begin to sizzle, flavouring the oil.
  • After a minute or so, add a couple of tablespoons of the pasta water, along with the asparagus.
  • Cook gently until the asparagus is al dente, about 4-5 minutes, adding a little more pasta water as necessary to create a sauce.
  • Add pasta, a good grind of pepper and chopped parsley to the sauce, tossing quickly to coat the pasta and warm it through.
  • Grate over with some parmesan and an extra drizzle of oil.
  • Accessorise with more parsley.
  • Delicious.
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