Tagliatelle with Green Asparagus

Ingredients

• 300 g green asparagus
• 200 g pancetta
• 1 tbsp extra‑virgin olive oil
• 1 Garlic clove
• 1 tbsp butter
• Salt
• white pepper
• juice of 1 lemon
• 400 g tagliatelle

Instructions

1. 1.

   Wash the asparagus, cut off the woody ends and slice into about 3 cm pieces. Blanch in a pot of plenty boiling salted water for approximately 6–8 minutes. Drain and set aside.

2. 2.

   Heat 3 tbsp oil in a pan and fry the garlic until golden yellow. Add the asparagus and pancetta and toss briefly in the hot oil.

3. 3.

   Meanwhile, cook the tagliatelle in a pot of boiling salted water to al dente and drain. Reserve one cup of the cooking water. Mix the noodles with the pan contents, 1 tbsp butter, pepper, and lemon juice. If needed, add 1–2 tbsp of the reserved water and serve immediately.