Whole-Wheat Spaghetti with Asparagus and Pancetta

Name: Whole-Wheat Spaghetti with Asparagus and Pancetta
Yield: Serves 4
Ingredients: 1/4 cup plus 1 tablespoon, extra-virgin olive oil; 6 medium, garlic cloves, minced and pressed through garlic press (about 2 tablespoons); 2 tablespoons, capers, rinsed and coarsely chopped; 1/2 teaspoon, red pepper flakes; , Table salt; 4 ounces, pancetta, cut into 1/4-inch pieces; 1/2 small, red onion, thinly sliced; 1 bunch, asparagus, woody stems removed and stalks cut on bias into 1-inch pieces (about 1 pound); 1/2 cup, pine nuts, toasted and coarsely chopped; 2 , hard-cooked eggs, coarsely chopped; 2 tablespoons, juice from 1 lemon; 1 pound, whole-wheat spaghetti (see photo below); 1 ounce, grated Pecorino Romano cheese (about 1/2 cup)

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Appears in Cook's Illustrated March/April 2010

Tomato sauce is almost never the right choice for capitalizing on this pasta’s robust flavor. Neither is cream sauce or pesto. So what is?

SERVES4

TIME1¼ hours

WHY THIS RECIPE WORKS

We wanted to create a whole wheat pasta sauce recipe that would provide just the right complement to the hearty flavor and firm texture of whole-wheat spaghetti. We found that a boldly flavored sauce made with pancetta and sautéed asparagus...

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