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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In an 8-qt (or large) pot bring about 5 quarts water to a boil, add 2 tsp salt and penne and cook according to package directions.Before you drain pasta, reserve about 1 cup of the pasta water. Drain pasta. | 2. In a skillet (12in if you have it) bring about 1 - 2 cups of water to a boil. Add remaining 1 tsp salt and asparagus. Cook 5 minutes (or until crisp-tender) and drain. Discard water. Cut asparagus into bite sized pieces and set aside. | 3. In the same skillet, heat to medium - high and dry pancetta till crisp. Do not drain and add cooked penne and asparagus. If pasta seems "dry" - then slowly add reserved pasta water until pasta is sauced enough to your desire (I usually use about 1/4 cup) - add in cubed (as best as you can cube it) Gorgonzola and gently combine. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
penne pasta	1	lb		1691.7638	340.496	59.4625	6.8856
asparagus	1/2		trimmed	45.3593	8.7997	4.9895	0.2722
pancetta	1/4		diced	6.3042	0.0	1.4025	0.0354
gorgonzola dolce blue cheese	1/4		cubed	6.3042	0.0	1.4025	0.0354
sea salt	3	teaspoons		6.3042	0.0	1.4025	0.0354

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.