Biavetta with oscypek, bacon, and asparagus
A delicious spring dish: tender biavetta pasta in a creamy sauce with oscypek cheese and roasted asparagus wrapped in smoked bacon.
Preparation: 30 min
Medium
Preparation: 30 min
Medium
Ingredients:
- 1 g white pepper
- 150 g pasta
- 200 g vegetable broth
- 100 g Onion, raw
- 8 g garlic
- 80 g Cheese, "Oscypek", smoked
- 50 g butter
- 100 g Pork, belly, without bone, smoked
- 250 g asparagus, raw
- 80 g Cheese, Parmezan
Method of cooking:
- Preheat the oven to 180℃ with convection (top and bottom heat).
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