Pronto Pasta Amatriciana

🥘 Ingredients

• Italian seasoning
  2 tbsp
• Parmesan cheese
  ½ cup
• asparagus
  1 lb
• black pepper
• cream cheese
  4 oz
• olive oil
  4 tsp
• pancetta
  4 oz
• peas
  8 oz
• salt
• tagliatelle
  12 oz
• whole peeled tomatoes
  28 oz
• yellow onion
  2 unit

🍳 Cookware

• large pot
• large pan
• medium bowl

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water (season with salt ) to a boil (TIP: Keep it covered to speed things up.) Heat a large drizzle of olive oil in a large pan over medium-high heat. Halve, peel, and dice yellow onion . Trim woody bottom ends from asparagus , then cut stalks into 1-inch pieces.

   salt, olive oil: 4 tsp, yellow onion: 2 unit, asparagus: 1 lb
2. 

   2

   Add the onion and half the pancetta to the pan once hot (use remaining pancetta as you like). Season with salt, black pepper , and Italian seasoning . Cook, tossing, until onion is soft and pancetta is crisped, about ⏱️ 5 minutes . Meanwhile, place whole peeled tomatoes in a medium bowl and break up with your hands into small pieces.

   pancetta: 4 oz, black pepper, Italian seasoning: 2 tbsp, whole peeled tomatoes: 28 oz
3. 

   3

   Once water is boiling, add tagliatelle to pot. Cook, stirring occasionally, until chewy on the outside but still firm in the center, ⏱️ 6 minutes to ⏱️ 7 minutes . Add asparagus to pot and cook until bright green and just tender, ⏱️ 3 minutes to ⏱️ 5 minutes more (the tagliatelle should be al dente at this point). Carefully scoop out and reserve 1 cup cooking water, then drain.

   tagliatelle: 12 oz
4. 

   4

   While tagliatelle cooks, add tomatoes and ½ cup water to pan with pancetta and onion. Bring to a boil, then lower heat and reduce to a gentle simmer. Season with salt and pepper. Let simmer until tagliatelle and asparagus are ready.
5. 

   5

   After you’ve drained the tagliatelle and asparagus, reduce heat under pan with sauce to low. Stir in peas and cream cheese . Cook, stirring, until cream cheese is fully mixed in and peas are warmed through, about ⏱️ 1 minute . Season with salt and pepper.

   peas: 8 oz, cream cheese: 4 oz
6. 

   6

   Add tagliatelle, asparagus, and ¼ cup reserved cooking water to pan with sauce. Toss to combine and evenly coat. Season with salt and pepper. Add more pasta water as needed if mixture seems dry. Divide between plates and sprinkle with Parmesan cheese .

   Parmesan cheese: ½ cup