Spaghetti with asparagus and pancetta 

Asparagus and pancetta pasta is a spring first course in which asparagus is cooked in a pan together with smoked pancetta and garlic, to form a delicious sauce in which to season pasta. The asparagus and pancetta pasta is also excellent cold. In this case, boil it, drain it al dente, place it on a very large plate, season it with a little oil, mix it and let it cool evenly. Then put it in a bowl, add the sauce, stir and let it rest in the refrigerator for at least an hour before serving. 

Great even the next day! Pasta with asparagus and pancetta is a very simple first course to prepare and fast, delicate and tasty at the same time. 

This recipe is ideal to bring to the table for any occasion, including holidays, perhaps using a more elegant pasta format such as tagliatelle. To give a touch of taste and color, you can also add saffron.

Ingredients

380 g spaghetti 

100 ml Extra virgin olive oil

Golden onions

1 bunch Asparagus

200 g pancetta

Black pepper to taste

Coarse salt to taste

Grated pecorino cheese to taste

How to prepare

First wash the asparagus, then remove the white part of the stems (the most leathery) and peel the rest with a potato peeler, cut the tips keeping them aside, while the sliced stems in thin slices. Boil a pan of water for the pasta, with a pinch of coarse salt. In a non-stick pan or pan, pour the extra virgin olive oil and add the finely sliced onion, asparagus (slices and tips) and pancetta. Sauté everything together over moderate heat for a few minutes, adjust with a sprinkling of pepper and a pinch of salt, without exaggerating because there is already quite savory pancetta. Stir occasionally, then lower the heat and finish cooking (it will take 15 minutes maximum). Asparagus sliced into thin slices cook early, and do not need to be blanched, especially because the dish is tastier if they remain more consistent, and not undone. Drain the pasta al dente with a slotted spoon directly into the pan with the sauce, keep aside a ladle or two of cooking water to combine in case you seem too dry. Mix the pasta with asparagus and pancetta over high heat, mixing the ingredients perfectly, then serve hot and add another sprinkling of black pepper and if you like, pecorino grated cheese.