Thursday, June 3, 2010
Whole wheat pasta with crispy pancetta
Whole wheat pasta - I like it for the nutty taste, prepared according to package instructions
Asparagus - cut into bite sized pieces, and lightly boiled (2-3 min, to where it's still crunchy/firm)
1 can white beans drained and rinsed
olive oil - I like extra virgin for the taste
pancetta - don't ask me how much, if it's bacon or bacon- like, I always add too much.
Prepare the pasta, drain and return it to the pan that was used to cook it. In a separate pan heat olive oil - add garlic and sauté until garlic becomes fragrant and slightly soft. Add diced tomatoes and warm through, add asparagus as well, remove from heat
Add cooked pasta to the tomato mixture until you're happy with the ratio of pasta to tomatos. Add asparagus and white beans and drizzle a bit of truffle oil over it.
Warm a clean pan - carefully lay out pancetta and cook (like super thin bacon) until crisp. Add crispy panchetta on top of your pasta mix either in individual bowls or in a main serving platter.
There are so many alternatives to this dish - for vegetarians, you could skip the pancetta for example.
Using the pasta and sautéed garlic you could add diced or shredded chicken instead
For a twist on carbonara - scramble an egg, chop it up and and bacon.
Feeling lazy? How about a can of tuna, some celery and a spoon full of home made mayo?
Using the pasta as a base and mixing in numerous other ingredients makes for quick healthy options anyone can assemble.
Labels: Super Easy