Wednesday, May 13, 2009

Spaghetti with Asparagus and Pancetta

  • Spaghetti : boiled al dente
  • Asparagus : steamed
  • Pancetta : cut into small cubes
  • Mushrooms sliced
  • Paneer : cut into medium cubes
  • Ground pepper
  • Garlic
  • Basil
  • Parmigiano Reggiano
  • Extra virgin olive oil
  1. Stir fry mushrooms and then add the minced garlic only in the last few seconds. Keep aside.
  2. In the same pan, shallow fry paneer slices in very little oil until golden. Keep aside.
  3. Sauté pancetta with ground pepper and then mix in mushrooms and paneer.
  4. Toss boiled spaghetti in the pan adding few basil leaves roughly torn into pieces.
  5. Serve topped with the steamed asparagus and grated parmigiano.

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