Linguini with Pea Tendrils, Pancetta, Prosciutto and White Asparagus.

Chef Fabio Viviani is in the Home & Family kitchen whipping up a mouth-watering pasta dish.


  • 1lb linguine
  • 3/4 cup pancetta, small/medium dice
  • 3/4 cup pancetta, small/medium dice
  • 3/4 cup prosciutto
  • 1/4 calabria chilies, also a touch of the jarred oil
  • 3 cloves garlic, minced
  • 1.5 cups chick stock
  • 1 bunch white asparagus, trimmed and blanched
  • 1lb pea tendrils
  • 15 leaves of basil, chopped
  • 4 tbsp butter, unsalted
  • Extra Virgin Olive Oil
  • Salt and pepper

Chef Fabio Viviani Cooks - Home & Family


1. Bring a large pot of water to a boil and season with salt. Cook pasta for 8-10 minutes, still having a bite because you will finish cooking in the sauce

2. In a large pot on medium heat, cook pancetta to render out the fat. Cook for 6-8 minutes, or until the pancetta starts to crisp. Add the next two ingredients and cook for an additional minute

3. Deglaze with chicken stock and scrape up all the bits. turn the fire to high and reduce by one-third. Add white asparagus and cook for another minute

4. Add tendrils, basil, cooked pasta, butter and a good drizzle of oil olive to the pot. Turn off the heat and stir to combine. If needed, add a touch of pasta water or stock. Season to taste with salt and pepper. Top with cheese if desired and serve immediately.

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