Spring Linguine
Submitted by dwaymorn
Quick linguine with crisp asparagus, bacon, scallions, and a lemony butter pan sauce topped with crumbled goat cheese and black olives. A bright, seasonal pasta dinner on the table in 30 minutes.
YIELD
5 servingsPREP
15 minCOOK
15 minREADY
30 minThis is the pasta you make when asparagus hits the farmers market and you want to let it shine. Crisp-tender spears tossed with smoky bacon bits and a quick lemon-butter emulsion built right in the pan.
The technique is restaurant-smart but home-cook easy. Save a spoonful of pasta water, swirl it with lemon juice and butter in the hot skillet, and you’ve got a silky sauce that coats every strand of linguine without feeling heavy.
Goat cheese crumbled on top adds a creamy tang, and a scatter of cured black olives brings a briny punch that rounds out the whole bowl. Five ingredients doing the work of fifteen.
Pro Tips
- Cook the asparagus just until crisp-tender, about 2 minutes. Overcooked asparagus turns army green and limp.
- Use the pasta cooking water to build the sauce. That starchy liquid is what helps the butter and lemon emulsify into something creamy instead of greasy.
- Pancetta is a great swap for regular bacon if you want a more Italian-leaning flavor.
- Peel the asparagus stalks if they’re thick. Thin spears can skip this step.
Ingredients
Directions
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.
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