Family · Italian
Spaghetti con Agretti
Inspired by F. Raff Gemüse
Barba di frate – also known as agretti or monk's beard – is a delicate, slightly salty and bitter spring vegetable from central Italy. Its tender, grass-like stalks taste somewhat like spinach, yet have a character all of their own, evoking the coastal kitchens of Tuscany and Lazio. Paired with a silky Parmesan cream sauce, savoury pancetta and crunchy pine nuts, this pasta is an elegant dish that truly brings spring to the table. Contributed by F. Raff Vegetables.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- medium
Method
Toast the pine nuts in a dry pan over medium heat until golden. Remove and set aside.
In the same pan, sauté the pancetta and the finely sliced shallot until the pancetta is crispy and the shallot is translucent. Add the pine nuts back, then remove the pan from the heat and set aside.
Melt the Parmesan together with the cream and white wine over low heat, stirring continuously. Season with pepper and freshly grated nutmeg. Keep warm.
Trim the root ends of the barba di frate about 3–4 cm up. Wash and clean the stems one by one thoroughly.
Cook the spaghetti al dente in a large pot of generously salted water according to the package instructions.
About 5 minutes before the spaghetti is done, steam the barba di frate in a steamer basket, covered, for approximately 5 minutes – it should still have a slight crunch.
Drain the spaghetti and add it to the pan with the Parmesan cream. Let the sauce absorb briefly.
Gently fold in the barba di frate. Plate the pasta in deep bowls and garnish with the fried pancetta and toasted pine nuts. Serve immediately.