Skip to main content
Pronto Pasta Amatriciana
Pronto Pasta Amatriciana

Pronto Pasta Amatriciana

with Pancetta, Tagliatelle Noodles, and Asparagus

Recipe Development Team
Recipe Development TeamPublished on October 12, 2017

Between their race cars and rapid-fire dialects, the Italians are known for keeping a molto rapido pace. This recipe is an homage to that speed—it turns traditional pasta amatriciana (pasta with pancetta) into a meal that can be prepared in just 20 minutes. You’ll be crushing the tomatoes for the sauce with your hands, just to get a feel for that Old World rusticity. But once they go in the pan, everything comes together with just a few easy stirs.

Allergens:
Wheat
Eggs
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Yellow Onion

8 ounce

Asparagus

2 ounce

Pancetta

1 tablespoon

Italian Seasoning

14 ounce

Whole Peeled Tomatoes

6 ounce

Tagliatelle

(Contains: Wheat, Eggs)

4 ounce

Peas

2 ounce

Cream Cheese

(Contains: Milk)

¼ cup

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

2 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values

/ per serving
Energy (kJ)2971 kJ
Calories710 kcal
Fat26 g
Saturated Fat11 g
Carbohydrate89 g
Sugar17 g
Dietary Fiber11 g
Protein31 g
Cholesterol50 mg
Sodium1050 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan
Large Pot
Bowl
Strainer

Instructions

Prep
1

Wash and dry all produce. Bring a large pot of salted water to a boil (TIP: Keep it covered to speed things up.) Heat a large drizzle of olive oil in a large pan over medium-high heat. Halve, peel, and dice onion. Trim woody bottom ends from asparagus, then cut stalks into 1-inch pieces.

Cook Pancetta and Crush Tomatoes
2

Add onion and half the pancetta to pan once hot (use remaining pancetta as you like). Season with salt, pepper, and Italian seasoning. Cook, tossing, until onion is soft and pancetta is crisped, about 5 minutes. Meanwhile, place tomatoes in a medium bowl and break up with your hands into small pieces.

Cook Pasta
3

Once water is boiling, add tagliatelle to pot. Cook, stirring occasionally, until chewy on the outside but still firm in the center, 6-7 minutes. Add asparagus to pot and cook until bright green and just tender, 3-5 minutes more (the tagliatelle should be al dente at this point). Carefully scoop out and reserve 1 cup cooking water, then drain.

Simmer Sauce
4

While tagliatelle cooks, add tomatoes and ½ cup water to pan with pancetta and onion. Bring to a boil, then lower heat and reduce to a gentle simmer. Season with salt and pepper. Let simmer until tagliatelle and asparagus are ready.

Add Peas and Cheese
5

After you’ve drained the tagliatelle and asparagus, reduce heat under pan with sauce to low. Stir in peas and cream cheese. Cook, stirring, until cream cheese is fully mixed in and peas are warmed through, about 1 minute. Season with salt and pepper.

Toss and Serve
6

Add tagliatelle, asparagus, and ¼ cup reserved cooking water to pan with sauce. Toss to combine and evenly coat. Season with salt and pepper. Add more pasta water as needed if mixture seems dry. Divide between plates and sprinkle with Parmesan.

More delicious recipes with similar ingredients

Beef, Tomato, Spinach & Feta Panini

Beef, Tomato, Spinach & Feta Panini

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
Big Batch Beefy Lasagna Soup

Big Batch Beefy Lasagna Soup

2x the delicious portions!
Brioche Stuffing

Brioche Stuffing

with Cranberries
Chicken, Tomato, Spinach & Feta Panini

Chicken, Tomato, Spinach & Feta Panini

with Lemon-Oregano Potato Wedges & Garlic Dijonnaise
Turkey & Figgy Apple Picnic Sandos

Turkey & Figgy Apple Picnic Sandos

with Creamy Honey Mustard, Carrot Sticks & Hummus Dipper
Chicken, Mozz & Creamy Pesto Panini

Chicken, Mozz & Creamy Pesto Panini

with Tomato, Arugula Salad & Dijon Vinaigrette
Herbed Chicken Over Apple & Kale Salad

Herbed Chicken Over Apple & Kale Salad

with Parmesan, Dried Cranberries & Dijon Dressing
Trattoria Salmon Fillet

Trattoria Salmon Fillet

with Roasted Carrots, Garlic Couscous & Creamy Tomato Sauce
Creamy Garden Herb Salmon

Creamy Garden Herb Salmon

with Roasted Carrots & Green Beans
Shrimp & Butternut Squash Agnolotti

Shrimp & Butternut Squash Agnolotti

with Garlic Cream Sauce & Roasted Bell Pepper
Chicken & Roasted Bell Pepper Pasta

Chicken & Roasted Bell Pepper Pasta

with Creamy Parmesan Garlic Tomato Sauce
Bistro Steak with Mushrooms & Polenta Cakes

Bistro Steak with Mushrooms & Polenta Cakes

plus Roasted Green Beans
Mandarin Orange Trout with Asparagus

Mandarin Orange Trout with Asparagus

plus Golden Rice, Dill Crème Fraîche & Lemon
Creamy Chicken, Potato & Pea Curry

Creamy Chicken, Potato & Pea Curry

with Chicken Thighs, Cilantro & White Rice
Chicken Parmigiana with Ricotta Ravioli

Chicken Parmigiana with Ricotta Ravioli

Elevated Dinners, Impressively Easy
One-Pot Italian Vegetable & Beef Soup

One-Pot Italian Vegetable & Beef Soup

with Kale, Israeli Couscous & Garlic Bread
Salmon with Dilly Crème Fraîche & Asparagus

Salmon with Dilly Crème Fraîche & Asparagus

Elevated Dinners, Impressively Easy
Herbed Chicken with Roasted Asparagus

Herbed Chicken with Roasted Asparagus

plus Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives
Ricotta Tomato Ravioli

Ricotta Tomato Ravioli

with Toasted Panko, Lemony Zucchini & Parsley
Warm Steak, Kale & Sweet Potato Salad

Warm Steak, Kale & Sweet Potato Salad

Elevated Dinners, Impressively Easy