Rigatoni with Asparagus, Pancetta & Butter
Short pasta catches every drop of glossy butter emulsion. Sweet shallots, salty pancetta, and crisp asparagus tied together with Parmesan and pepper.
Ingredients
- 200 g rigatoni
- 1 bunch asparagus trimmed and cut into 2–3cm pieces
- 70 g pancetta diced small
- 1 shallot finely sliced
- 60 g unsalted butter
- 40 g finely grated Parmesan plus more to serve
- Salt and cracked black pepper
Method
- Bring a large pot of salted water to a boil. Blanch asparagus for 2 minutes, scoop out, and set aside. Use the same water for the pasta.
- Add piccolo rigatoni and cook until al dente. Reserve about 1 cup of pasta water before draining.
- In a large pan over medium heat, cook pancetta until deep golden and crisp. Remove with a slotted spoon, leaving the rendered fat in the pan.
- Add butter to the pancetta fat, then the shallot.
- Sauté gently for 3 minutes, until soft and aromatic. Add the asparagus and toss to coat.
- Add the drained rigatoni directly to the pan with a splash of pasta water.
- Stir vigorously over low heat until it becomes glossy and creamy.
- Gradually toss in Parmesan, adding a little more water if needed — aim for a buttery glaze, not a sauce pool.
- Fold in the crispy pancetta, season generously with cracked black pepper, and adjust salt to taste.
- Add lemon zest or a small squeeze of juice to lift the butter and fat balance.