Ingredients
- 500 g of Ghiotti’s pappardelle
- 10 g of smoked pancetta
- 100 g of Ghiotti’s butter beans
- 250 g of asparagus
- 100 g of Ghiotti’s PDO pecorino romano
- 4 tablespoons of extra virgin olive oil
- Salt
- Pepper
Preparation
Heat 2 tablespoons of extra virgin olive oil in a pan and add the pancetta cut into strips. Let it cook for a while, then put it in a separate bowl. Clean the asparagus with a peeler, removing the fibrous part of the stem. Divide stems from the tips and cut sterns into chunks. Add pieces of asparagus in the pan where you browned the pancetta and fry. Add the butter beans in a pan and fry together for a few minutes. Add the asparagus tips and cook. Add water in order to cook the vegetables. Near the end of cooking, add pancetta that you set aside and cook everything. Season with salt. Cook the pasta in salted water, drain and then transfer it in a pan with vegetables and bacon. Blast everything for a minute. Serve the pasta over slivers of PDO pecorino romano, freshly ground pepper and olive oil.
