Spaghetti with asparagus and pancetta

Cooking time: 20 minutes

Difficulty: easy

Portions: 4

Asparagus and pancetta pasta is a tasty first course that combines the delicacy of asparagus with the character of pancetta and pecorino romano. Three flavours that blend perfectly in this easy recipe.

Ingredients:

• 280 g of spaghetti

• 500 g of asparagus

• 150 g of stretched bacon in a slice (cut half a centimetre thick)

• 40 g of pecorino romano

• extra virgin olive oil

• salt

• pepper

Asparagus and pancetta pasta is an idea for a simple and tasty first course spring. It doesn't take long to prepare it, and with a little attention you will be able to bring truly surprising spaghetti to the table.

The recipe calls for a part of the asparagus to be blended with the cheese which, combined at the end with the freshly cooked spaghetti, melts creating a creamy sauce that blends perfectly with the pasta. The bacon, sautéed in a pan, completes the dish by adding the right touch of crunchiness. The taste is however well balanced because the flavour of the pancetta and pecorino is balanced by the sweetness of the asparagus. Season with salt and pepper only at the end to avoid the dish being too salty.

Preparation:

Phase 1

To prepare the asparagus and pancetta pasta, start by cleaning the asparagus. Cut off the end of the more "woody" stem, peel and wash them, then boil them for a few minutes in plenty of boiling salted water, the same one in which you will cook the spaghetti later.

Phase 2

Drain the asparagus, then separate the tips from the stems by cutting them with a knife. Cut the stems into chunks, then blend them with a couple of tablespoons of cooking water, a drizzle of extra virgin olive oil, a teaspoon of salt and grated cheese until a smooth and velvety cream is obtained.

Pahse 3

Cut the pancetta into thin strips and brown it in a hot pan until crispy, then add the asparagus tips cut in half lengthwise and let them flavour.

Phase 4