Wow, where does the time go!? We are a week away from the official start of summer, and it seems like the last time we had a moment to breathe was just after the holidays! This recipe couldn’t have come at a better time, as time itself is limited, and sometimes we need a quick delicious dinner to help soak up all the white wine we’ve been drinking since the weather has shifted. As always, click on the recipe card below to download a 4×6 printable version
Bring a large pot of heavily salted water to a boil. In a small bowl whisk together the eggs, cheeses, heavy cream, a large pinch of salt and several turns of freshly cracked black pepper from your grinder. Set aside.
Cook the pasta according to package directions subtracting 1-2 minutes from the cooking time and reserving a cup of the pasta cooking water.
Simultaneously in a large sauté pan, cook the pancetta until crisp. Pour off all but a generous two tablespoons of the fat. Add the asparagus to the pan and sauté until just tender, about one minute. Transfer the pasta directly from the stock pot to the sauté pan along with the white wine and the peas. Cook for 1-2 minutes. Remove from the heat and pour in the cream mixture. Toss the pasta to coat, stirring until a creamy sauce has formed, adding a bit of the reserved pasta water to thin the consistency if necessary. Serve immediately garnished with plenty of grated parmesan and more black pepper.
*If you can’t find thin asparagus you’ll need to blanch it before adding it to the pan as the quick cooking process won’t be enough. Just drop it into your boiling, salted water for 2 minutes before cooking your pasta.
Currently we’d pair with our Lot 880 Arroyo Seco Chardonnay, but any Chardonnay, Fumé Blanc, or even more expressive whites like Grenache Blanc are good options. If you have a cellar or a taste for French wines, this is a great dish to pull out that bottle of Jura you’ve been sitting on. Any Chablis or white Burgundy would be great options as well. There is an old rule of thumb; Pigs & Pinot. Pinot in any form will go well with this dish as well thanks to the pancetta or bacon in the recipe.
Fun fact: Chardonnay is actually a cross of Pinot Noir and Gouais Blanc (a nearly extinct varietal at this point in time). This is why Chardonnay and Pinot Noir are so commonly grown together.