Pasta with asparagus and pancetta

The Recipe:

• Wash the asparagus spears thoroughly, peel them and cut the stems into smallish pieces, leaving the top of the spear intact
• Slice the onion – or the shallot if your prefer it – and fry it very gently in a non-stick frying pan with just a drizzle of extra virgin olive oil.
• Add the pancetta to the pan and leave it to fry with the onion for about 5 minutes.
• Now, add the asparagus as well and toss it for a few minutes together with a ladle of warm cooking water.
• Cook the asparagus for 5 minutes over a low heat and add salt and pepper to taste.
• In the meantime bring a pan of hot water to the boil and cook the spaghetti.
• When the pasta is done, strain it and add it to all of the ingredients in the frying pan so that it absorbs the flavour of the asparagus and pancetta.
   

A traditional Italian first course made from seasonal ingredients and enriched with the assertive flavour of Negroni smoked Pancetta: pasta with asparagus is a great classic that makes an ideal solution for many occasions, whether for Sunday lunch or for a family dinner. Cheerful and tasty, this first course dish will earn no end of praise from your dinner guests, and there is really nothing to its preparation.

Should you decide to modify the recipe slightly, try the version with Negroni Guanciale petals, or with Negroni Speck petals. To make it even more appetizing, try it with Negroni traditional Sausage, or for the more daring, Pancetta Piccante (hot and spicy): the sweetness of the asparagus and the slightly spicy taste of the pancetta, will enable you to create a harmoniously tasting first course dish.