Instructions:
Preheat oven to 400 degrees. Cook pasta in 4 quarts of salted boiling water until al dente(about 16 minutes). In the meantime, cut asparagus into 1-inch pieces on a diagonal. In a bowl,toss asparagus with garlic, tomatoes, oil, vinegar and salt and pepper to taste. Drain pasta and toss with vegetables. Cut parchment paper into six 17"x22" pieces. Place a heaping spoonfulof pasta into the middle of each piece of parchment until pasta is equally distributed. Top with three slices of guanciale. Fold parchment in half and fold over the edges on all three sides to form a half moon. Put pasta packets on a baking sheet. Bake for 10-15 minutes. With a spatula, put each packet on an individual serving plate for guests to open themselves.Serves 4 to 6.
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