| Level: | Easy |
| Total: | 1 hr 5 min |
| Prep: | 20 min |
| Cook: | 45 min |
| Yield: | 2 servings |
Ingredients
- 8 ounces linguine, fine
- 2 quarts salted water
- 1/4 cup finely chopped bacon or pancetta or
- 2 tablespoons olive oil
- 4 scallions, thinly sliced
- 8 to 12 ounces fresh asparagus, peeled and cut diagonally into 1/2 inch slices
- 1 tablespoonful each of lemon juice and unsalted butter
- Salt and freshly ground black pepper
- 1/2 cup crumbled fresh goat’s or farmer’s cheese
- 2 tablespoons sliced pitted cured black olives
Instructions
- Bring salted water to a boil. While the water is coming to a boil prepare the ingredients you will need for your sauce. Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite.
- Meanwhile heat the bacon in a skillet. When the fat has rendered and the bacon bits are crisp, add the scallions and asparagus and cook over moderate heat, stirring continuously, for about 2 minutes or until the asparagus are crisp tender.
- Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls.
- Add the water, lemon juice and butter to the asparagus skillet and swirl the ingredients around until the liquid and butter form a little emulsion. Season to taste with salt and pepper and spoon over the pasta. Garnish with cheese and olives.
Reviews
I have been making this for 15 years and it is always a hit. It has become a signature dish. One of the best pasta dishes I’ve had. I use more bacon and feta instead of goat cheese. Great dish!