Ingredients

The following ingredients have 4 Servings
  • 1 bunch asparagus
  • 12 thin slices higher-welfare pancetta sliced into small strips
  • 500 g fresh egg tagliatelle
  • 40 g Parmesan grated
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil

Instruction

  • Snap the woody bottoms off the asparagus stalks and throw them away.
  • Cut off the top 4cm of each stalk, put to one side and finely chop the remaining stalks. Heat a wide frying pan and gently fry the chopped asparagus stalks in a little olive oil with the pancetta. When the asparagus softens slightly turn the heat off and mash them roughly with the back of a fork.
  • Cook the tagliatelle in plenty of boiling salted water, according to pack instructions. Add the asparagus tips for the last 2 minutes of cooking time.
  • Drain the pasta, reserving a cup of the cooking water, and toss with the mashed asparagus and pancetta.
  • Stir in most of the Parmesan cheese and season with salt and pepper. If needed loosen the pasta with a little of the cooking water. Serve with the last of the Parmesan sprinkled on top.
  • Tip: Cooking your asparagus with the pasta is a clever way to save on time and washing up.