Penne with Pancetta and Asparagus

Name: Penne with Pancetta and Asparagus
Yield: Serves 4-6
Cuisine: Europe, Italian
Ingredients: 4 ounces, pancetta, cut into ½-inch pieces; 1 pound, asparagus, trimmed and cut on bias into 2-inch lengths; 1/8 teaspoon, table salt, plus salt for cooking pasta; 1 , garlic clove, minced; 1 pound, penne; 8 ounces (1 cup), mascarpone cheese; 1 ounce, Pecorino Romano cheese, grated (½ cup), plus extra for serving; 1 tablespoon, lemon juice; 1 teaspoon, pepper; 1/3 cup, chopped fresh basil

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Vegetables
Pasta
Weeknight

By Natalie Estrada ･ Appears in Cook's Country April/May 2019

Our goal: a restaurant-quality dish with a weeknight-friendly cooking process.

SERVES 4-6

TIME 50 minutes

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