Pasta with Asparagus and Guanciale

Method

1. Remove the yellowish part from the guanciale slices and cut them into small cubes.
2. Place the guanciale in a wok or pan and render it slowly over medium heat until crispy.
3. Meanwhile, prepare the asparagus: break off the woody end, cut the stalks into rounds, and reserve the tips.
4. Once the guanciale is rendered, deglaze with a glass of white or rosé wine and let the alcohol evaporate.
5. Remove the guanciale from the pan, leaving the fat. Add a little olive oil and the sliced green part of a spring onion, sauté briefly.
6. Add the asparagus rounds and a splash of water. Cook until tender.
7. Cook the fresh egg pasta in a pot of boiling salted water until al dente.
8. Transfer the drained pasta to the pan with the asparagus, adding some pasta water and the reserved guanciale bits.
9. Add the asparagus tips and a little more pasta water, toss everything together.
10. Season with salt if needed, then turn off the heat.
11. Add abundant grated Parmigiano cheese and toss until creamy and well combined.
12. Serve immediately with extra Parmigiano on top.