penne with asparagus, shiitake, and pancetta

Ok, so here's the other pasta dish I promised to share with you on Monday . . . penne with asparagus (a favorite of mine!), shiitake, and pancetta.

It's a delicious recipe with which to use the remainder of your mascarpone, chicken broth, and asparagus.

The preparation is very similar to the pasta dish I shared with you earlier in the week, except that I switched up the kind of pasta and a few of the supporting ingredients.

Here's what I love about this simple pasta dish . . . The lemon vinaigrette that initially coats the pasta brightens the whole dish, especially the asparagus . . . and then you have the earthy flavor of the shiitake, and the salty bite from the pancetta (or bacon, if you like!) to round out the dish. . . AND THEN it's coated in the LIGHT cream sauce, making for a delicious dish. YUM!

penne with asparagus, shiitake, and pancetta

.     .     .     .     .     .     .     .     .
salt

12 oz. dried penne rigate

1/4 cup extra-virgin olive oil

1 medium lemon, finely grated to yield 1 tsp. zest; squeezed to yield 3 Tbs. juice

3/4 oz. thinly sliced pancetta, about 6 slices

12 oz. fresh shiitake, stemmed and sliced 1/4 inch thick (6 cups)

3 medium cloves garlic, minced

1 lb. medium-thick asparagus, trimmed and cut on the diagonal into 2-inch pieces

2 cups low-sodium chicken broth

3 oz. mascarpone, at room temperature

3 oz. coarsely grated Parmigiano-Reggiano (3/4 cup); more, shaved, for serving

Freshly ground black pepper

.     .     .     .     .     .     .     .     .

Preparation

Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions.

While the pasta cooks, whisk 2 Tablespoons of the olive oil with the lemon juice and zest in a small bowl.

Drain the pasta. Return the pasta to the pot and toss with the lemon mixture; set aside.

.     .     .     .     .     .     .     .     .

In a 12-inch skillet, cook the pancetta in the remaining 2 Tablespoons olive oil over medium heat, turning once or twice until crisp and golden, about 7 minutes; transfer to paper towels.

Add the shiitake to the skillet and cook over medium-high heat, stirring occasionally, until browned in spots, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Transfer to the pasta pot.

Add the asparagus to the skillet. Cook, stirring often, until bright green and crisp-tender, 2 to 3 minutes.

Now add the chicken broth to the skillet and bring to a boil; scrape up any browned bits AND cook until it’s reduced by half, about 5 minutes. Lower the heat to medium low and whisk in the mascarpone, whisking until the cheese is dissolved into the broth. Continue to cook until slightly thickened, about 2 minutes more.

Return the pasta and shiitake to the skillet and cook until heated through, about 2 minutes. 

Add grated cheese, 1 teaspoon salt, and 1/2 teaspoon pepper; toss to combine,

Sprinkle cooked pancetta, and top with shaved Parmigiano-Reggiano.
inspired by a Fine Cooking recipe

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest

Thank you so much for stopping by!

I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, View from the Fridge, 3 Little Greenwoods

cacio e pepe . . . spaghetti with pecorino and pepper

This is a simple and delicious pasta dish.

With few ingredients, the Pecorino Romano and pepper really shine!

So if you love pepper (like I do!) and quick pasta dishes that are packed with flavor, then this recipe is for you.

It's another prize-winning find from my Cooking Illustrated Cookbook.

I was hooked when I read the title 'Cacio e Pepe' translated "Cheese and Pepper."
                Hello! Cheese and pepper and pasta . . . yum!

 

Just like the Summer Garden Pasta recipe I shared here, preparation is critical to great-tasting pasta. So although this simple pasta dish has an extra step, it's well worth the effort!

As with many few ingredient dishes, high quality ingredients are essential.

IMPORTED Pecorino Romano, not the bland cheese labeled "Romano,' is a must in this pasta dish.

 

I added fresh Greek basil for a pop of color and freshness, but you could add sweet basil and Italian flat leaf parsley as well.

Enjoy!

cacio e pepe

.     .     .     .     .     .

6 ounces IMPORTED Pecorino Romano cheese 
*domestic cheese labeled "Romano" is too bland for this dish 

4 ounces finely grated (about 2 cups) 
*Use small holes on a box grater to grate the cheese finely

2 ounces coarsely grated (about 1 cup) 
*Use large holes on a box grater to grate the cheese coarsely

1 pound spaghetti

table salt

2 Tablespoons heavy cream 
**for a slightly less rich dish, substitute half-and-half for the heavy cream

2 teaspoons extra-virgin olive oil

1 1/2 teaspoons finely ground black pepper
fresh basil and Italian flat leaf parsley, chopped

.     .     .     .     .     .

Preparation

To begin, place finely grated Pecorino in medium bowl; and set a colander in large bowl.

Bring 2 quarts water to boil in large Dutch oven. Do not adjust the amount of water for cooking the pasta. Add pasta and 1½ teaspoons salt; cook, stir the pasta frequently while cooking so that it doesn't stick to the pot, until al dente. 

Drain pasta into colander set in bowl, reserving cooking water. Pour 1½ cups cooking water into liquid measuring cup and discard remainder; return pasta to now-empty bowl.

Slowly whisk 1 cup reserved pasta cooking water into finely grated Pecorino until smooth. Whisk in cream, oil, and black pepper. 

Gradually pour cheese mixture over pasta, tossing to coat. 

Let pasta rest 1 to 2 minutes, tossing frequently, adjusting consistency with remaining ½ cup reserved pasta water. 

Letting the dish rest briefly before serving allows the flavors to develop and the sauce to thicken.

Serve, passing coarsely grated Pecorino separately.

LET'S STAY in touch!

Simply Suzannes at Home 

on Facebook

Sharing with . . . .

Stephanie Lynn, Twelve O Eight, Carrie This Home, Cooking for the Seven Dwarves, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations,  StoneGable, An Extraordinary Day, Between Naps on the Front Porch, Rustic Refined,  Tumbleweed Contessa, A Stroll Thru Life,, Elizabeth & Co,  My Uncommon Slice of Suburbia, Savvy Southern Style, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, The Style Sisters, Fluster Buster  Pure Grace Farms, ,Kitchen Meets Girl, Lady Behind the Curtain Craftie Allie, Fine Craft Guild, Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  Chic California, Lamberts Lately, Live Laugh Rowe, Sweet Bella Roos, The Charm of Home, From My Front Porch to Yours,  Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow,  Jann Olson, Home  Maid Simple,  Rooted in Thyme, Everyday Enchanted Home, A Dish of Daily Life, The Cottage Market, Bacon Time, Sunflower Supper Club, Tshirt and Jeans, Tater Tots and Jello,  Cooking with Curls, Made from Pinterest, Simply Gloria, One More Time Events, 3 Little Greenwoods

Summer garden pasta . . . spaghetti with basil, tomatoes, and mozzarella

 

Our little potted garden is producing more tomatoes than I know what to do with.  The photo below shows one week's worth of pickings, and that's not including the big, beautiful heirlooms we're growing too.

Don't get me wrong, I'm not complaining! We've been enjoying them straight from the garden as a snack, in omelettes, tacos, and salads . . .  and, my favorite, in simple Summer pasta dishes . . . like this one.

If you watch Barefoot Contessa then you've probably seen her make a dish similar to this one. 

In fact, it was her Summer garden pasta that inspired my version, which includes additional herbs and fresh mozzarella. 

So what makes this simple Summer pasta dish so darn good?

Besides the beautiful red, orange, and yellow tomatoes from our garden, I added lots of fresh herbs too . . . sweet basil, Greek basil, and Italian flat leaf parsley. I also love the addition of fresh mozzarella! It's light & creamy flavor and texture is a perfect compliment to the pasta and tomatoes.

Perhaps what makes this dish special too, is its preparation . . . 

I add quality olive oil and fresh grated Parmesan cheese to the hot pasta, immediately after draining it . . . which allows the cheese to cling to each strand of pasta . . . so that every single bite is flavored with this salty goodness. Yum!

Add the fresh basil and tomato mixture, crushed red pepper flakes (see photo) for a little kick, and creamy mozzarella & fresh herbs for a final touch . . . and you have a light and flavorful dish perfect for any Summer day!

Summer garden pasta

.     .     .     .     .     .     .

quality olive oil

3 pints of cherry tomatoes, halved

3 garlic cloves, minced

12 large basil leaves, julienned, plus extra for serving

1/4 teaspoon crushed red pepper flakes (see photos below)

salt

1/2 teaspoon freshly ground black pepper

1/2 pound spaghetti

1 1/4 cups freshly grated Parmesan cheese, plus extra for serving
2 cups of fresh mozzarella (add more if you love it!), cut into 1/2-inch cubes
3 Tablespoons fresh Italian flat leaf parsley, chopped for serving

.     .     .     .     .     .     .

Preparation

Combine the cherry tomatoes, 1/4 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for at least an hour.

In the meantime, bring a large pot of water to a boil. Add a handful of salt to the boiling water, and then add the pasta. Cook al dente, according to the directions on the package. 

Drain the pasta well and pour into a large serving bowl. 

Drizzle 1/4 cup olive oil over the hot pasta, toss; and then sprinkle 1 1/4 cups freshly grated Parmesan cheese over the top of the pasta, toss well. 

Add the basil tomato mixture, fresh mozzarella cubes, extra fresh basil and Italian flat leaf parsley. Toss well. 

Serve with extra Parmesan cheese on each serving. Enjoy!

LET'S STAY in touch!

Simply Suzannes at Home

 on Facebook

.      .      .      .      .

& Pinterest

Thank you so much for stopping by!

I love reading your comments and appreciate them so much!

Sharing with . . . .

Thoughts from Alice, DIY Showoff, Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Karen's Up on the Hill, Three Kids and a Fish, Between Naps on the Front Porch, Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co, Home Remedies, Time Warp Wife,  My Uncommon Slice of Suburbia, Savvy Southern Style, Just a Girl and Her Blog, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage, Lamberts Lately, Live Laugh Rowe, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner,Imparting Grace, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Shabby Nest Sunflower Supper Club, Blooming Homestead, The Girl Creative, Reasons to Skip the Housework, View from the Fridge, 3 Little Greenwoods

lotsa lemon pasta

I'm often too busy during the week to prepare lunch for myself, but on occasion I have the chance to sit down with my husband on a Saturday afternoon and enjoy a tasty, lite lunch . . . and this pasta dish fits the bill.  It's easy to prepare, and tastes divine ~ especially when paired with fresh focaccia bread.  

You can also dress this dish up with shrimp, scallops, chicken, and/or salty prosciutto or pancetta, for dinner. Yum!  

lotsa lemon pasta

Ingredients
1 7-ounce bag arugula
1 7.5 ounce container crème fraîche
juice of 2 lemons 
zest of 1 lemon
1 cup grated Parmesan cheese, divided
1 16-ounce bag fusilli or linguine (or other small pasta)
freshly ground black pepper  
    

 

 

 

Preparation
Roughly chop the arugula and place in a colander.
In a large bowl, stir together the crème fraîche, lemon juice, lemon zest, and half the Parmesan cheese.
Bring a large pot of salted water to a boil and cook the pasta al dente.
Drain the pasta into the colander with the arugula. 
((The hot water will wilt the arugula slightly))
In the large bowl, toss the pasta with the crème fraîche sauce and season to taste with freshly ground pepper.
Garnish with the remaining grated cheese.
Serves 4 to 6

Buon appetito!

follow Simply Suzannes at Home
on Facebook!