Tagliatelle with asparagus and Italian pancetta is a very simple pasta dish to make. With just two beautiful ingredients we have one of the best classic pasta dish.
Asparagus, when in season, is used for a lot of recipes and is a tradition to make with tagliatelle together with Italian "pancetta", Italian "guanciale" or sausage.
I remember Nonna making tagliatelle with any kind of white sauce, so creamy without using any cream and so tasty.
You may know tagliatelle with ragu' sauce, with fish or just simply with tomato and basil, so if you have never tried a white sauce with asparagus and bacon, this is the perfect time!
SERVING FOR 2 PEOPLE:
200/220g fresh or dried eggs tagliatelle
250g asparagus
100g pancetta, cut into strip
1 garlic clove
50ml dry white wine
150ml warm water
extra virgin of olive oil
salt and black pepper
Parmesan cheese
In a large saucepan, start to boil the water with salt where later you will cook your tagliatelle.
In a large pan, add the olive oil and the garlic clove on a medium heat. When the garlic starts to become golden in colour remove and add the bacon. The flavour of this recipe is all about asparagus and bacon, no the garlic. This is why the garlic is just a light touch of flavour in the oil.
When the bacon has taken on a golden yellow colour, add the asparagus previously chopped.
Cook and fry all together for about 2/3 min, then at higher heat add the wine and let it evaporate.
Add the water, salt and pepper to taste as the pancetta already got some of it.
Cover with a lid to allow the asparagus to cook over a medium heat.
You need to cook the asparagus until the steamed water is absorbed. If the asparagus still not cooked add more water. Asparagus cooking time may vary depending on the size.
Turn off the heat and keep on the side. Start to cook the tagliatelle.
Drain the tagliatelle one minute earlier than the cooking time. Add to the sauce pan along with 2/3 ladles of water reserved from the pasta and over hight heat quickly, but gently, turn the pasta, allowing the tagliatelle to cook for the last minute together with the sauce until you get a creamy texture. Add more water if you need, but do not overcook the tagliatelle as they are easy to break.
You can decorate with parmesan cheese on top.
Red, white or beer can accompany your delicious tagliatelle Asparagus and pancetta in"Bianco"!
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