A delightful pasta dish combining creamy sauce, tender asparagus, and crispy pancetta for a perfect meal.
Bring a large pot of water to a boil.
Salt the water generously for flavorful pasta.
Heat olive oil in a skillet over medium heat and cook the pancetta until crispy.
Stir occasionally to ensure even cooking.
Remove the pancetta and set aside on a paper towel-lined plate.
This step helps keep the pancetta crispy.
Add minced garlic to the skillet and sauté for 30 seconds.
Be careful not to burn the garlic.
Stir in the heavy cream and lemon juice, and simmer until the sauce thickens.
Stir frequently to prevent the cream from curdling.
Add the penne to the boiling water and cook for 8 minutes.
Stir occasionally to prevent sticking.
Add the asparagus to the pot and cook for an additional 4 minutes.
Ensure the asparagus is tender but still crisp.
Reserve a cup of pasta water, then drain the pasta and asparagus.
The reserved water helps adjust the sauce consistency.
Combine the pasta, asparagus, sauce, Parmesan cheese, and basil in the pot.
Toss well to coat the pasta evenly.
Serve the pasta topped with crispy pancetta.
Serve immediately for the best texture and flavor.
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