Fettuccine with Asparagus and Speck

Method

1. Clean the fresh asparagus: snap off the tough ends and set them aside (they will be used to flavor the pasta water). Cut the remaining stems crosswise into pieces, keeping the tips separate.
2. Place the tough ends in a pot of water and bring to a boil. This water will be used to cook the fettuccine.
3. Cut the speck into strips.
4. Heat extra virgin olive oil in a pan over medium heat. Add the speck and sauté until it renders its fat.
5. Add the fresh spring onion (both white and green parts) and sauté until it begins to wilt.
6. Add the asparagus stems, a pinch of salt, and a sage leaf. Pour in some of the water from the pot with the asparagus ends (about 1 ladle). Add black pepper, cover, and cook gently for 3-4 minutes.
7. After about 5-6 minutes (or when the stems are tender but still have bite), add the asparagus tips and another ladle of the asparagus water. Cover and cook for a few more minutes, keeping the tips crunchy.
8. Meanwhile, cook the fettuccine in the boiling asparagus water until al dente.
9. When the pasta is ready, transfer it directly to the pan with the sauce. Lower the heat and add grated Parmesan cheese. Toss well to combine, adjusting with a little pasta water if needed. The asparagus should remain crunchy.
10. Serve immediately.