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Garganelli with Asparagus and Proschuitto

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method

Ingredients
  

Pasta & Produce
  • 12 oz 340 g garganelli (fresh or high-quality dried)
  • ½ lb 225 g green asparagus, trimmed and cut into 2″ pieces
  • Zest of ½ lemon + juice of ½ lemon
  • 2  Tbsp sun‑dried tomatoes oil‑packed, finely sliced
Sauce Base
  • 1 ½  cups heavy cream or light cream
  • 1  Tbsp butter
  • 1  Tbsp extra‑virgin olive oil
  • 2  Tbsp finely grated Pecorino Romano plus extra for serving
  • Salt & freshly ground black pepper to taste
Optional Ad-Ins
  • 2  Tbsp finely diced prosciutto or pancetta rendered briefly
  • 2 cloves garlic minced
  • Pinch of red pepper flakes for subtle heat
  • A splash of white wine optional

Equipment

  • Large pot To boil pasta and blanch asparagus
  • Large skillet or sauté pan For rendering pancetta and making the sauce
  • Slotted spoon To remove asparagus without draining the boiling water
  • Colander or strainer For draining pasta
  • Microplane or zester For finely zesting lemon
  • Chef’s knife + cutting board For prepping asparagus, pancetta, garlic, etc.
  • Measuring cups/spoons For cream, cheese, lemon juice, etc.
  • Wooden spoon or silicone spatula For stirring sauce and pasta gently

Method
 

Step 1 – Prep Ingredients (10 minutes, mostly passive)
  1. Bring a large pot of well-salted water to a boil.
  2. While water heats, prep ingredients:
    Trim and cut asparagus into 2″ pieces
    Dice pancetta or prosciutto
    Mince garlic
    Zest and juice lemon
    Slice sun-dried tomatoes
    Grate Pecorino Romano
Step 2 – Blanch Asparagus (2–3 minutes, active)
  1. Once water boils, blanch asparagus for 2–3 minutes until crisp-tender.
  2. Use a slotted spoon to transfer asparagus to a bowl of ice water or set aside to cool.
Step 3 – Start Sauce Base (concurrent with pasta boiling)
  1. In a large skillet over medium heat, cook pancetta in olive oil until crispy (5–7 minutes).
  2. Remove pancetta with slotted spoon and set aside. Leave 1–2 Tbsp of fat in the pan.
  3. Lower heat and add butter, minced garlic, and red pepper flakes (optional). Cook 30 seconds until fragrant.
  4. Stir in cream, lemon zest, lemon juice, and sun-dried tomatoes. Simmer gently while pasta cooks.
Step 4 – Cook Pasta (while sauce simmers)
  1. Add garganelli to the same pot of boiling water and cook until al dente (check package, ~9–11 minutes).
  2. Reserve 1 cup pasta water, then drain.
Step 5 – Finish & Combine (final 3–5 minutes)
  1. Add asparagus and drained pasta to the sauce. Toss gently to combine.
  2. Add reserved pasta water gradually until the sauce evenly coats the pasta.
  3. Off the heat, stir in Pecorino Romano and most of the pancetta. Season with salt and pepper to taste.
Step 6 – Serve
  1. Plate immediately and garnish with:
    Reserved crispy pancetta
    Extra Pecorino Romano
    Lemon zest or cracked black pepper
    Optional: drizzle of olive oil