asparagus
pasta
peas
mac n cheese
ricotta
spring
dinner
cheesy
creamy
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Rachael's Spring Mac n Cheese with Peas and Asparagus

Rachael's Spring Mac n Cheese with Peas and Asparagus

Car Maintenance: Tips + Tricks To Prevent Costly Repairs That Ev…

How to Make Crab Rangoon Casserole | Rachael Ray

How to Make Espresso and Black Pepper Dulce de Leche Cookies | B…

How to Make Women's Club Baked Chicken Legs | Katie Lee Biegel

How to Make a Classic Pork Roll, Egg & Cheese Sandwich | Breakfa…

How to Make BLD Flatbread Pizzas, 3 Ways with Eggs | Rachael Ray

Rachael's Secret Ingredient to Add Flavor to Nut-Free Pesto

How to Make a Sicilian Negroni | John Cusimano

When to Use Black Pepper vs White Pepper, According to Rach

Former Pittsburgh Steelers Coach Bill Cowher on Ben Roethlisberg…

Deals From MorningSave: Wrinkle-Fighting Device, Luxe Sheet Mask…

How to Make Veal or Chicken Marsala Melts | Rachael Ray

Healthy Snack Ideas That Are Made In Minutes + Keep You Full for…

How to Make Healthy Turkey Chili | Dr. Ian Smith

Therapy Golden Retriever Has the CUTEST "Taste Testing" Skill & …

How to Make Beef Steaks with Za'atar Dressing, Roasted Tomatoes …

How to Make Chile Rellenos | Rachael Ray

How to Make a Jalapeño Pickle Roll Dog | Chef Justin Sutherland

How to Make Crispy Fish Tacos with Sriracha Mayo and Spicy Coles…

Ingredients

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1/3 pound pancetta, small dice
  • 2 large cloves garlic, grated or finely chopped
  • 1 large shallot, finely chopped
  • 1 cup freshly shelled peas
  • 1 bundle asparagus, trimmed of tough ends and very thinly sliced on bias
  • Salt and pepper
  • ½ cup white wine
  • 1 pound casarecce or cavatappi pasta
  • 1 cup mascarpone cheese
  • 1 cup fresh ricotta, not drained
  • 1½-2 cups freshly grated Parmigiano-Reggiano cheese (about 2 ounces)
  • 1 teaspoon chili flakes (1/3 palmful)
  • 2 tablespoons fresh thyme, chopped

Yield

Serves: 4-6

Preparation

Heat a large pot of water to boil for pasta.

Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add pancetta and render to golden and crisp at edges, 3 minutes. Add garlic and shallots, stir to coat in drippings, then add peas and asparagus and sauté 3-4 minutes to tender crisp. Season with salt and pepper. Add wine, evaporate and remove from heat.


Salt water and cook pasta to 1 minute shy of al dente. Remove a mug full (1 to 1¼ cups) boiling starchy water just before draining pasta.

While pasta cooks, combine cheeses in large mixing bowl and season with salt, pepper, chili flakes and thyme. Add hot cooking water from pasta to combine and add pasta, peas and asparagus. Taste to adjust seasonings and serve.