Red Fettuccine alla Gricia with Asparagus

Method

1. Blend the cooked beetroots with the egg whites until smooth.
2. In a stand mixer, combine both flours, salt, and the beetroot puree. Knead until a dough forms. If too dry, add a little cold water.
3. Transfer the dough to a work surface, shape it into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
4. After resting, dust the dough with semolina, flatten with a rolling pin, then pass through a pasta machine, folding several times to strengthen the dough. Continue until you have a sheet that is not too thin.
5. Let the pasta sheet air-dry for 5–6 minutes, then cut it into fettuccine.
6. For the asparagus: cut off the tips and slice the stalks diagonally. Set aside. Use the trimmings to make a broth: boil the asparagus trimmings in water, then blend and strain to obtain a flavorful liquid.
7. In a large pan, cook the guanciale over low heat without added oil for about 5 minutes, until the fat renders. Remove the guanciale and set aside.
8. In the same pan with the rendered fat, add the asparagus slices and cook for 3 minutes. Add a splash of pasta water or asparagus broth.
9. Meanwhile, cook the fettuccine in salted boiling water until al dente. Reserve some pasta water before draining.
10. Add the drained pasta to the pan with the asparagus. Toss well, adding asparagus broth and pasta water as needed to create a creamy sauce.
11. Turn off the heat. Add the cooked guanciale and grated Pecorino Romano. Toss vigorously to emulsify. Season with black pepper to taste.
12. Serve immediately.