LINGUINE WITH ASPARAGUS AND RICOTTA OR EGG

By spcoach

Ingredients

• 1 4OZ PACKAGE OF PANCHETTA
• 1 MEDUIM SHALLOT CHOPPED
• 1 BOX OF LINGUINE - 12 OZ
• 1 BUNCH ASPAR TRIMMED AND HALVED LENGTHWISE
• 1 TBS OILVE OIL
• 4 LRG EGGS OR CUP OF RICOTTA CHEESE
• 1/2 CUP GRATED PARM, WITH MORE FOR TOPPING

Preparation

Step 1

COOK PANCHETTA 5 MIN TILL CRISP, ADD SHALLOT 1/4 TSP OF SALT, COOK 3 MIN TILL SOFTENED
TRANSFER MIXTURE TO HEATPROOF BOWL, WIPE OUT SKILLET SET ASIDE
COOK PASTA, 4 MIN BEFORE DONE ADD ASPAR
IF USING EGGS FRY IN SKILLET
RESERVE 2 TBSP PASTA WATER
MIX PASTA WITH ASPAR AND PANCHETTA
ADD PARM CHEESE AND TOSS
DIVIDE INTO SERVINGS AND TOP WITH EGG OR RICOTTA, TOP WITH MORE PARM IF DESIRED