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Twenty Minute Gluten-Free Asparagus and Pancetta Pasta

Twenty Minute Gluten-Free Asparagus and Pancetta Pasta Recipe

by Elyse V

Pasta is a perennial crowd pleaser when it comes to dinner. It is also super quick and very versatile. That’s why tonight we are sharing with you this really simple twenty minute gluten-free asparagus and pancetta pasta recipe. Seeing as asparagus is coming into season, it’s the best time to make this dish.

This was a meal I made based on what I happened to have on hand after a busy day. You can easily make this recipe your own, by changing out the vegetable, leaving out the pancetta, or even swapping pancetta for bacon. Pancetta is an Italian salt-cured pork similar to bacon but pancetta isn’t smoked. If you buy a piece of pancetta, you can keep it well wrapped in the freezer to have on hand when you need to add it to a recipe.

This is not just a great dinner dish, it would make for a lovely lunch as it is full of bright, spring flavours. Think how lovely this could be as part of a Mother’s Day lunch/brunch.

Twenty Minute Gluten-Free Asparagus and Pancetta Pasta


  • 8oz pancetta, diced
  • 2 bunches asparagus
  • 400g Rummo Gluten-free Fusilli N°48 pasta
  • 2 shallots, mined
  • 2 cloves garlic, minced
  • 1 tbs gluten-free vegetarian chicken stock or vegetable stock or 1 bullion cube
  • 1/2 cup of pasta water
  • 1/2 tsp (each) of granulated onion, granulated garlic, and black pepper
  • 1/4 c 5% cream (optional)

Directions :

  • Put a large pot of salted water on the stove to boil, for your pasta.
  • In a pan bring to a boil about 1 inch well salted water.
  • Cook asparagus until just fork tender – don’t over cook.
  • Remove the asparagus from the pan, set aside, and let cool.
  • In another large fry pan, cook pancetta until slightly crispy and fat has been rendered.
  • Remove pancetta from pan with a slotted spoon; and set aside on a plate covered with a piece of paper towel.
  • In the pan with renderings left behind from the pancetta, sauté shallots until about 1/2 way cooked (about 2 minutes).
  • Add the garlic to the shallots and mix well. Cook until garlic becomes fragrant.
  • Meanwhile cut the cooled asparagus into 1 inch pieces. Reserving the tops, set aside.
  • Once the shallots and garlic are sautéed, add 1 tablespoon of dry chicken stock powder or bullion to the pan and stir well.
  • Cook your pasta as per the package instructions.
  • Then add 1 cup of pasta water to the pan with the onion, and stir well. Always remove pasta water carefully, using a heatproof measuring cup.
  • Add your chopped asparagus pieces to the pan with the shallots, garlic, and stock.
  • Allow to cook on low heat so the asparagus are warmed through.
  • Add in granulated onion, granulated garlic, and black pepper.
  • Taste your sauce and add any additional seasoning, you may need. I didn’t add in salt because both the pancetta and the stock have more than enough sodium in them.
Tips:> If you want to add a creamy element and add extra depth to your sauce you can add in the cream now and let it all meld together while your pasta cooks.> If you skip the pancetta, you can substitute it with 2 tbs of oil and then the dish can be made vegetarian or even vegan.
  • Once your pasta is cooked, using a heatproof container remove 1 cup of pasta water and set aside.
  • Drain your pasta.
  • Add pasta back into the pot.
  • Pour your sauce into the pot.
  • Mix the pasta and the sauce well.
  • Add in the crispy pieces of pancetta.
  • If your pasta looks dry, add in a 1/4c of pasta water.
  • For presentation purposes add the asparagus tops to the each plate, or to the serving platter.
  • Serve with parmesan cheese

This twenty minute gluten-free asparagus and pancetta pasta recipe has endless possibilities. It also reheats well, so you can use up any leftovers you may have easily.

Another reason why I love this twenty minute gluten-free asparagus and pancetta pasta recipe, is that it is nightshade free. Meaning it doesn’t contain any eggplant, tomatoes, peppers, or white potatoes. Most people associate a fast pasta with a quick tomato sauce, and that doesn’t always have to be the case. I can’t have most nightshades and need to limit the amount of tomato I eat, so this recipe allows me to still enjoy a delicious and fast pasta meal without the worry.

If you like this pasta recipe you might also enjoy our recipe for the best gluten-free cacio e pepe, leftover meatloaf gluten-free pasta bake recipe, or simple creamy gluten-free leftover pasta recipe.

Have you tried this recipe? Do you have a favourite quick pasta dish we should try? Let us know in the comments below.

Share this recipe with those you love and enjoy!

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