Fregula con Asparagi e Pancetta - Fregula with Asparagus and Pancetta

Fregula is a typical pasta from Sardinia that’s similar to giant couscous. I’ve cooked mine almost like a risotto, with pancetta and asparagus, to make a really creamy pasta dish that’s perfect for spring. I've used all of the parts of the asparagus for this one so it’s a great no-waste recipe. If you can find fregula that’s amazing but if not, this recipe works really well with orzo or arborio rice too. 

Serves 2

Ingredients

• 160g asparagus
• 175g fregula (if you can't find fregula you can use giant couscous, arborio rice or orzo)
• 500ml vegetable stock
• 100g smoked pancetta or bacon
• 1 shallot
• 20g pecorino cheese (you can use Grana Padano if your prefer)
• 100ml white wine 
• Extra virgin olive oil

 Method

1. Chop the smoked pancetta or bacon into thin slices and finely dice the shallot. 
2. In a medium saucepan on a medium-high heat, add a small drizzle olive oil. Add in the shallot and the pancetta and cook them until they're nice and golden.
3. Prepare your asparagus. Snap off the hard part at the bottom and add this to your stock. Chop the rest of the stem into 1cm pieces and slice the heads longways in half. 
4. Leave the tops of the asparagus aside for later and add the chopped stems to the pan with the shallot and pancetta mix. Cook for a few minutes, stirring constantly. 
5. Stir in the fregula too and like you would do for a risotto, toast it for around 30 seconds with all the other ingredients. Pour in the wine and allow this to cook off. 
6. Keeping the saucepan on a medium / medium- high heat, gradually start adding the vegetable stock to the rice, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
7. Once the fregula is almost cooked, add in the tips of the asparagus.
8. Once the fregula is fully cooked, take it off the heat and add in your cheese and a generous drizzle of olive oil. Add a final ladle of stock and give it a generous stir. There is no need to add salt as the fregula is seasoned by cooking it with the pancetta and when you add the cheese.
9. Cover and let it rest for five minutes. Serve up and enjoy! 

Watch the recipe video

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