Bucatini with Smoked Mutz and Asparagus
I'm trying to use up the last of my smoked mozzarella (#usewhatyouhave) and this was the perfect way to do it. This dish is salty and smokey but also light and springy. I know what you're thinking...smoked mozzarella? What about regular mozzarella? I'd use it only if you want the recipe to taste entirely different and much less flavorful. I like it with bucatini but go ahead and use spaghetti or whatever you have. Serves 4 (2 if you aren't annoyingly strong-willed)
Have leftover smoked mozzarella and asparagus and need to know what to do with them? Check out this recipe!
Ingredients
1 bunch asparagus, ends trimmed
1/2 pound bucatini (I like De Cecco brand)
2 tablespoons olive oil
2 garlic cloves, minced
Salt and freshly ground black pepper
4 ounces thinly sliced prosciutto, sliced into small pieces (could also use pancetta)
1/2 cup smoked mozzarella cheese, diced (be sure it's smoked for flavor)
3 tablespoons thinly sliced fresh basil leaves
Instructions
Bring a large pot of salted water to a boil. It should be salty enough to taste like the ocean. Add the trimmed asparagus and cook for about 2 to 3 minutes (should still be crisp). Using a slotted spoon, remove asparagus from boiling water and add it to a bowl of ice water to stop the cooking and keep the vibrant green color. Once cooled, strain and cut asparagus into 1-inch pieces and set aside.
Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite - check pasta box for cooking time but it's usually around 8 minutes. Drain the pasta, but save 1 cup of the pasta water.
Heat the oil and garlic in a heavy large pan over medium heat. Saute until fragrant, about a minute. Add the proscuitto and cook for a few minutes. Then add asparagus to the pan. Season with salt and pepper to taste. Add the pasta and then gradually add some of the reserved water. Toss to coat. Add the mozzarella, and basil, and toss to combine. Add additional pasta water if needed. Turn off the heat. Season with salt and pepper (if you think it needs it) and serve.
