Spaghetti with Asparagus, Mozzarella, and Pancetta

Adapted from Giada De Laurentiis, foodtv.com.

Serves 4-6. 

2 lbs asparagus, washed, trimmed, and cut into 1-inch pieces

¾ lb spaghetti

3 tablespoons olive oil

1 tablespoon butter

4 cloves garlic, minced

Salt and pepper

6 ounces sliced pancetta, cooked and crumbled

6 ounces fresh mozzarella cheese, diced into small cubes (about 1 cup)

¼ cup fresh basil leaves, thinly sliced

Cook asparagus in a large pot of boiling salted water until crisp tender, about 2-3 minutes. Remove asparagus with a slotted spoon to a bowl of ice water to stop the cooking. When cool, strain and set aside.

Return the water in the pot to a boil, adding additional water if needed. Add the pasta and cook until al dente. Drain pasta, reserving about 1 cup of the pasta water.

Heat the oil and butter in the pan. Add the garlic and sauté about 1 minute. Add the asparagus and season with salt and pepper, to taste. Add the pasta and pasta water if needed. Toss to coat. Add pancetta, mozzarella, and basil and toss to combine. Remove from heat. Season with salt and pepper and serve.