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Pasta with asparagus and speck · GialloZafferano.com

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  Speaker 1: Pasta with asparagus and spec is a rich, creamy fir
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  Speaker 1: scores from Trentino alto Adige in northern Italy. It combines
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  Speaker 1: tender spring asparagus with smoky, crispy speck and thick spaggett
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  Speaker 1: toni that hold the sauce very well. Fresh basil adds
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  Speaker 1: a fragrant early summer aroma, and the sauce becomes naturally
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  Speaker 1: creamy while staying light. For four servings. Preparation time is
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  Speaker 1: about fifteen minutes and cooking time is about twenty minutes.
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  Speaker 1: For this recipe, you need three hundred twenty grams of
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  Speaker 1: spagett toni, five hundred grams of asparagus, one hundred fifty
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  Speaker 1: grams of speck cut into strips twenty grams, about one
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  Speaker 1: and one half tablespoons of extra virgin olive oil, fine salt,
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  Speaker 1: as kneaded, black pepper as kneaded, fresh basil as kneaded.
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  Speaker 1: Start with the speck. Heat the extra virgin oil in
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  Speaker 1: a large skillet over medium heat. Add the strips of
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  Speaker 1: sotey for a few minutes, stirring often until the speck
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  Speaker 1: becomes golden and crispy. When it is crispy, Drain the
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  Speaker 1: speck from its cooking fat and transfer it onto a
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  Speaker 1: plate lined with paper towels. Set it aside. Fill a
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  Speaker 1: large pot with water, add salt, and bring it to
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  Speaker 1: a boil. For the pasta, prepare the asparagus. Remove the
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  Speaker 1: woody end of each stock. Cut the remaining tender part
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  Speaker 1: into slices in the same skillet. Use the cooking fat
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  Speaker 1: and oil left from the speck. Add the sliced asparagus.
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  Speaker 1: Season with salt and a pinch of black pepper. Add
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  Speaker 1: one ladleful of hot water. Cook the asparagus over medium
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  Speaker 1: heat for about eight to ten minutes until the pieces
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  Speaker 1: become tender. While the asparagus is tender, keep some slices
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  Speaker 1: in the pan for the final garnish. Transfer most of
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  Speaker 1: the cooked asparagus to a tall container suitable for blending.
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  Speaker 1: Add a drizzle of extra virgin olive oil, some fresh
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  Speaker 1: basil leaves, and a little more water. Blend everything with
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  Speaker 1: an immersion blender until the mixture becomes a smooth, velvety cream.
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  Speaker 1: When the water boils, add the spagettoni and cook them
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  Speaker 1: until they erl dente, following the package time. Meanwhile, pour
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  Speaker 1: the asparagus cream back into the skillet with the asparagu
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  Speaker 1: slices you left aside. Heat it gently over low heat.
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  Speaker 1: When the spagettonia ral dente, drain them directly into the
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  Speaker 1: skillet with the asparagus cream. Toss the pasta well so
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  Speaker 1: that every strand is coated with the sauce. If needed,
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  Speaker 1: add a small amount of the pasta cooking water to
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  Speaker 1: obtain a creamier consistency. Plate the pasta, immediately, divide the
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  Speaker 1: spaghettoni among the plates. Top each portion with the crispy
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  Speaker 1: speck you set aside. Add a few whole asparagu slices
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  Speaker 1: as a garnish. Serve the pasta with asparagus and speck
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  Speaker 1: piping hot, so that the sauce tastes creamy and fragrant,
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  Speaker 1: and the contrast between tendrasparagus and crispy speck remains perfect