Tagliolini with asparagus tips
and guanciale bacon
SERVES
4
READY IN:
15 minutes
Ingredients
400 g fresh egg tagliolini
200 g guanciale (bacon from the jowl of the pig)
200 g asparagus tips
1 garlic clove
150 ml EVO oil
Salt
Pepper
Preparation
Step 1
Fill a pot with water (approx. 4-5 litres), add salt, and bring to a full boil.
Step 2
Clean and dice the guanciale and asparagus. Set aside the asparagus tips.
Step 3
Brown the guanciale (without oil) in a hot pan. When slightly browned, remove from the pan and set aside.
Step 4
Pour EVO oil in the same pan and brown the garlic, then add the asparagus tips and cook 3-5 minutes. Season with salt and pepper.
Step 5
Add the browned guanciale and cook for 2-3 minutes.
Step 6
Cook the pasta for 2 minutes, drain and pour into the pan with the sauce, adding a small amount of the cooking water.
Step 7
Cook for 1 minute and serve.
Step 8
Add Pecorino.