Pasta with Asparagus, Tomato and Crispy Pancetta

Method

1. Cut the pancetta tesa into thin slices. Place them in a cold pan over high heat and let the fat render until the pancetta becomes crispy.
2. Meanwhile, prepare the asparagus: cut off the tough ends, then slice the stalks into rounds. Reserve the tips for later.
3. Once the pancetta has rendered its fat, add the asparagus rounds and the chopped spring onion to the pan. Add a splash of pasta cooking water and let the vegetables steam.
4. Cook the paccheri pasta in salted boiling water until al dente.
5. When the pasta is almost ready, transfer it to the pan with the sauce. Add the diced ripe tomato and the reserved asparagus tips. Toss everything together, adding a little pasta water if needed to create a creamy sauce.
6. Finish with a sprinkle of Parmesan and Pecorino cheese, stirring vigorously to melt and emulsify. Serve immediately.