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Tagliatelle with asparagus, crispy pancetta and Parmesan
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Total Time:
30 minutes
Family-friendly asparagus pasta with rich earthy flavors.
Ingredients:
  • 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
Instructions:
  • Prepare the asparagus by snapping off the woody bottoms and discarding them. Set aside the top 4cm of each stalk. Finely chop the remaining stalks. In a hot frying pan, sauté the chopped asparagus stalks with olive oil and pancetta until softened. Use a fork to roughly mash the asparagus. Cook the tagliatelle in boiling salted water, adding the asparagus tips for the last 2 minutes. Drain the pasta, reserving a cup of cooking water. Toss the pasta with the mashed asparagus and pancetta, adding most of the Parmesan cheese. Season with salt and pepper. If needed, add some cooking water to loosen the pasta. Serve with a sprinkle of remaining Parmesan. Pro-tip: Cooking asparagus with the pasta saves time and cleanup!

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