Pasta with Asparagus and Pancetta

Method

1. Clean the asparagus: snap off the woody ends, separate the tips and cut them in half lengthwise, slice the remaining stalks into rounds.
2. In a pan, sauté the shallot (or red onion) in olive oil until softened.
3. Add the asparagus pieces, season with salt and pepper, add a ladle of pasta cooking water, and cook for about 10 minutes.
4. While the asparagus cook, cut the pancetta: first lengthwise, then into small chunks.
5. Remove about two-thirds of the cooked asparagus, add a little cooking water and olive oil, and blend into a cream. Set aside.
6. In the same pan, add the pancetta and fry until crispy. Then add the reserved asparagus tips and fry them until crispy too.
7. Cook the penne pasta in boiling salted water until al dente.
8. Before draining, set aside some pasta cooking water. Remove a little of the pancetta and asparagus mixture for garnish.
9. Add the asparagus cream to the pan with the pancetta and tips, then add the drained pasta and toss well, adding a bit of cooking water if needed.
10. Serve, garnishing with the reserved pancetta and asparagus mixture.