Tonnarelli with Asparagus

Method

1. Separate the asparagus tips from the stems.
2. Place the stems in the pasta cooking water to later create a cream.
3. In a pan, add a drizzle of oil and a crushed garlic clove. Add the pancetta and cook, starting from cold oil, until rendered.
4. Remove the garlic, then add the asparagus tips and sauté.
5. Deglaze with white wine, letting the alcohol evaporate. Cook for a few minutes until the tips are slightly crispy.
6. Season with a pinch of salt and pepper.
7. Blend the cooked asparagus stems with some of the asparagus cooking water, salt, pepper, and a piece of boiled potato to obtain a creamy sauce.
8. Cook the pasta in boiling salted water.
9. About 2 minutes before the pasta is done, add the asparagus cream to the sauce pan and reheat.
10. Add a knob of butter, drain the pasta, and transfer it to the sauce pan.
11. Toss the pasta with the sauce, adding grated Parmesan, until creamy and well coated.
12. Serve hot, topped with a few shavings of caciocavallo cheese.