“This was my go to recipe at the family farm house where we grew all kinds of vegetables and prepare this dish at least once a week. Also Burrata blends in perfectly with the creamy texture and adds a very distinguished flavor.” – Giuseppe Ciuffa
INGREDIENTS
- 1 lb. Barilla pennette pasta
- 2 tbsp. Extra virgin olive oil
- 1/2 lb. Asparagus
- 1/4 lb. Speck, thinly sliced
- 2 cloves Garlic
- 1 ea. Lemon
- Salt
- Pepper
- 1 cup Heavy cream
- 1 cup Grated parmigiano reggiano
DIRECTIONS
- Fill up one medium pot with a half gallon of water and one handful of kosher salt. Then, bring it to a boil. Add the Barilla pennette and stir. Then let it cook until the pasta is al dente.
- While pasta is cooking in a large skillet, place olive oil and garlic. Lightly brown, and then turn off the flame and rest. Cut very the speck slices and asparagus very thinly and then zest the 2 lemons.
- Place these ingredients in the skillet with the olive oil and remove the garlic. With a high flame, brown the speck and the asparagus a bit.
- Once the pasta is cooked, add the pasta, lemon zest, cream, and half of the parmigiano to the skillet.
- Then, mix well and let it simmer until the cream reduces. Turn off the heat. Let it rest a minute, then plate.
- Finally, add the rest of the parmigiano to all the plates. Enjoy!
