Few things are better than pancetta. That is a fact. The smallest amount can add incredible depth of flavor to a simple weeknight meal.  When it’s tossed with seasonal, fresh vegetables and whole wheat pasta, it makes good for you ingredients surprisingly addicting.

Ready to impress your family? Grate a hard boiled egg over the whole thing and add a little luxury to your Tuesday night. You won’t be disappointed.

This month’s Fast Food, is quick and easy to make. However, there are a few moving parts. Here’s how to make it happen:

1. Start the water for the pasta.

2. If you don’t already have a hard boiled egg, begin the process for making one.

3. Now, work on the pancetta and vegetables for your pasta. When the pasta water boils, add your penne. When the egg starts to boil, remove it from the heat.

Easy-peasy. Now, who’s having me over for dinner?

Pancetta, Peas and Asparagus Pasta
Serves 3

Ingredients:
3 oz. pancetta, chopped
1/2 lb. whole wheat penne rigate
1 shallot, finely chopped
1 bunch asparagus, chopped into 1 1/2 inch pieces
1/4 c. peas
1/4 c. Parmigiano-Reggiano, grated
1 egg

Directions:
Heat a medium pot filled with water over high heat. When the water comes to a boil, salt it and add the penne. Cook until tender, reserving 1 c. pasta water.

While you’re waiting for your pasta water to boil, it’s time to start on the hard boiled egg. In a separate pot, cover the egg in cold water and bring it to a boil with a lid on. As soon as it boils, remove from the heat, leaving the lid on and let sit for 10 minutes. Then, remove the egg and put it in an ice water bath. When it is cool to the touch, peel the egg.

While the egg and pasta are cooking, heat a large non-stick skillet over medium high heat. Add the chopped pancetta. Stir until crisp. Remove the cooked pancetta and place it on a paper towel lined plate to drain. Leaving the fat in the pan, add the shallot to the skillet. Cook until soft. Add the asparagus. Then, toss in the peas when the asparagus is beginning to soften. Add 1/2 c. of reserved pasta water to the pan, along with the pasta. Then, mix in the Parmigiano-Reggiano and pancetta.

Now, grate a hard boiled egg over the pasta. Toss together.

Add more pasta water if needed and salt and pepper to taste.

Looking for more Fast Food? Find recipes from this series below:

Lemon Garlic Chicken with Asparagus and Strawberries

Alphabet Soup

Taco Night

Perfect Baked Chicken and Maple, Orange Butternut Squash

Italian Breaded Chicken Thighs and Green Beans