Penne with Asparagus, Shiitake, and Pancetta

By garciamoss

Fresh lemon zest and juice brighten this springtime pasta and enhance the asparagus flavor, while earthy shiitake and salty pancetta round things out. Any short pasta shape will do here, so feel free to use whichever you like.

Ingredients

• Kosher 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
• 3 oz. coarsely grated Parmigiano-Reggiano (3/4 cup); more, shaved, for serving
• 1 Tbs. thinly sliced fresh chives
• Freshly ground black pepper

Preparation

Step 1

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

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

Reserve 2 cups of the pasta water and 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 Tbs. 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 1 cup of the pasta water to the skillet. Bring to a boil, scraping up any browned bits, and then add the asparagus. Cook, stirring often, until bright green and crisp-tender, 2 to 3 minutes.

Transfer the contents of the skillet to the pasta pot along with the grated cheese, chives, 1 tsp. salt, and 1/2 tsp. pepper; toss to combine, adding more pasta water, if necessary. Serve with the pancetta crumbled over top. Pass the shaved Parmigiano at the table.