Twenty Minute Gluten-Free Asparagus and Pancetta Pasta Recipe

Pasta can be a quick and easy dinner to make on a busy weeknight and today we are sharing the perfect recipe if you are in a hurry. This twenty minute gluten-free asparagus and pancetta pasta recipe is not only simple and delicious but also super versatile. There are multiple ways you can change it up depending on what you have on hand. For example, you can swap vegetables, leave out the pancetta, or even sub the pancetta for bacon. This is a great pasta to make when asparagus are in season. Let’s get to it.

Pancetta is an Italian salt-cured pork similar to bacon, but pancetta isn’t smoked. 

Twenty Minute Gluten-Free Asparagus and Pancetta Pasta

Ingredients:

• 8oz pancetta, diced
• 2 bunches asparagus
• 400g Rummo Gluten-free Fusilli N°48 pasta
• 2 shallots, mined
• 2 cloves garlic, minced
• 1 tbs gluten-free vegetarian chicken stock or vegetable stock or 1 bullion cube
• 1/2 cup of pasta water
• 1/2 tsp (each) of granulated onion, granulated garlic, and black pepper
• 1/4 c 5% cream (optional)

Directions :

• Put a large pot of salted water on the stove to boil, for your pasta.
• In a pan bring to a boil about 1 inch well-salted water.
• Cook asparagus until just fork tender – don’t overcook.
• Remove the asparagus from the pan, set aside, and let cool.
• In another large fry pan, cook pancetta until slightly crispy and fat has been rendered.
• Remove pancetta from pan with a slotted spoon; and set it aside on a plate covered with a piece of paper towel.
• In the pan with renderings left behind from the pancetta, sauté shallots until about 1/2 way cooked (about 2 minutes).
• Add the garlic to the shallots and mix well. Cook until the garlic becomes fragrant.
• Meanwhile cut the cooled asparagus into 1 inch pieces. Reserving the tops, set aside.
• Once the shallots and garlic are sautéed, add 1 tablespoon of dry chicken stock powder or bullion to the pan and stir well.
• Cook your pasta as per the package instructions.
• Then add 1 cup of pasta water to the pan with the onion, and stir well. Always remove pasta water carefully, using a heatproof measuring cup.
• Add your chopped asparagus pieces to the pan with the shallots, garlic, and stock.
• Allow to cook on low heat so the asparagus are warmed through.
• Add in granulated onion, granulated garlic, and black pepper.
• Taste your sauce and add any additional seasoning, you may need. I didn’t add in salt because both the pancetta and the stock have more than enough sodium in them.

Tips:  If you want to add a creamy element and add extra depth to your sauce you can add in the cream now and let it all meld together while your pasta cooks. > If you skip the pancetta, you can substitute it with 2 tbs of oil and then the dish can be made vegetarian or even vegan.

• Once your pasta is cooked, using a heatproof container remove 1 cup of pasta water and set aside.
• Drain your pasta.
• Add pasta back into the pot.
• Pour your sauce into the pot.
• Mix the pasta and the sauce well.
• Add in the crispy pieces of pancetta.
• If your pasta looks dry, add in a 1/4c of pasta water. 
• For presentation purposes add the asparagus tops to the each plate, or to the serving platter.
• Serve with parmesan cheese

This twenty minute gluten-free asparagus and pancetta pasta recipe has endless possibilities. It also reheats well, so you can use up any leftovers you may have easily.

Another reason why I love this twenty-minute gluten-free asparagus and pancetta pasta recipe is that it is nightshade free. Meaning it doesn’t contain any eggplant, tomatoes, peppers, or white potatoes. Most people associate fast pasta with a quick tomato sauce, and that doesn’t always have to be the case. I can’t have most nightshades and need to limit the amount of tomato I eat, so this recipe allows me to still enjoy a delicious and fast pasta meal without worry.

If you like this pasta recipe you might also enjoy our recipe for the best gluten-free cacio e pepe, leftover meatloaf gluten-free pasta bake recipe, or simple creamy gluten-free leftover pasta recipe.

Twenty Minute Gluten-Free Asparagus and Pancetta Pasta

Print Recipe/Tips

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8oz pancetta, diced
• 2 bunches asparagus
• 400g Rummo Gluten-free Fusilli N°48 pasta
• 2 shallots, mined
• 2 cloves garlic, minced
• 1 tbs gluten-free vegetarian chicken stock or vegetable stock or 1 bullion cube
• 1/2 cup of pasta water
• 1/2 tsp (each) of granulated onion, granulated garlic, and black pepper
• 1/4 c 5% cream (optional)

INSTRUCTIONS/NOTES/TIPS

• Put a large pot of salted water on the stove to boil, for your pasta.
• In a pan bring to a boil about 1 inch well salted water.
• Cook asparagus until just fork tender – don’t over cook.
• Remove the asparagus from the pan, set aside, and let cool.
• In another large fry pan, cook pancetta until slightly crispy and fat has been rendered.
• Remove pancetta from pan with a slotted spoon; and set aside on a plate covered with a piece of paper towel.
• In the pan with renderings left behind from the pancetta, sauté shallots until about 1/2 way cooked (about 2 minutes).
• Add the garlic to the shallots and mix well. Cook until garlic becomes fragrant.
• Meanwhile cut the cooled asparagus into 1 inch pieces. Reserving the tops, set aside.
• Once the shallots and garlic are sautéed, add 1 tablespoon of dry chicken stock powder or bullion to the pan and stir well.
• Cook your pasta as per the package instructions.
• Then add 1 cup of pasta water to the pan with the onion, and stir well. Always remove pasta water carefully, using a heatproof measuring cup.
• Add your chopped asparagus pieces to the pan with the shallots, garlic, and stock.
• Allow to cook on low heat so the asparagus are warmed through.
• Add in granulated onion, granulated garlic, and black pepper.
• Taste your sauce and add any additional seasoning, you may need. I didn’t add in salt because both the pancetta and the stock have more than enough sodium in them.
• Once your pasta is cooked, using a heatproof container remove 1 cup of pasta water and set aside.
• Drain your pasta.
• Add pasta back into the pot.
• Pour your sauce into the pot.
• Mix the pasta and the sauce well.
• Add in the crispy pieces of pancetta.
• If your pasta looks dry, add in a 1/4c of pasta water.
• For presentation purposes add the asparagus tops to the each plate, or to the serving platter.
• Serve with parmesan cheese

NOTES/TIPS

If you want to add a creamy element and add extra depth to your sauce you can add in the cream now and let it all meld together while your pasta cooks. > If you skip the pancetta, you can substitute it with 2 tbs of oil and then the dish can be made vegetarian or even vegan.

Did You Try This Recipe or These Tips?

How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..