500g fresh asparagus, ends trimmed and cut into 2-inch pieces
20mldry white wine
1⁄2cup grated parmesan cheese
DIRECTIONS
Sauté pancetta in a large pan over medium-high heat, stirring occasionally, until crispy. Remove pancetta with a slotted spoon and set aside.
Add asparagus to the pan and sauté in the pancetta grease for about 5-6 minutes, stirring occasionally, until almost cooked.
Slowly add the white wine to deglaze the pan. Continue cooking for 5 minutes or until the wine has reduced by about half.
Cook the pasta in a large pot according to package instructions. Drain, but reserve ¼ cup of the pasta water for later (if needed).
Add the pasta, pancetta and ¼ cup Parmesan cheese to the sauté pan with asparagus, and toss until combined. Sprinkle pasta with the remaining Parmesan cheese and serve immediately.
