- 500g asparagus
Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…
- 2 lemons
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 100g thinly sliced pancetta
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- 500g farfalle
- 50g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 284ml carton double cream
- 2 cooked skinless, boneless chicken breasts (about 250g/9oz total weight), torn into strips
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- a few gratings of fresh nutmeg
One of the most useful of spices for both sweet and savoury…
- 50g Parmesan, freshly grated, plus extra for serving
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Trim the asparagus and cut into short lengths on the diagonal – keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp – keep an eye on it because it can burn easily.
Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it’s cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.