Ingredients

• 12 asparagus spears (approx 10oz - 300g)
• 1 cup of frozen or fresh peas
• 1 clove of garlic
• 9oz - 250g tagliatelle pasta
• 1 ½ cups of grated Parmesan cheese
• 2 tbsp olive oil
• ½ cup white wine
• 1 cup heavy cream

Steps

• Step 1

  Boil a pot of pasta water, add salt once boiling.

• Step 2

  Wash and cut off the woody stalk ends of the asparagus spears. Cut off the spears then cut the remainder in half. If you have thick pieces, split them in half or even quarters so all pieces are approx the same size. Keep aside Slice the pancetta into strips or lardons, keep aside. Grate the Parmesan cheese and keep aside.

• Step 3

  Add your pasta to the water, loosen properly and cook as per instruction time on package (usually 7-9 minutes).

• Step 4

  In a frying pan on moderate heat, add 2 tbsp olive oil, then the minced garlic. Fry garlic 30 seconds, then add the pancetta, continue frying until you see slight browning on the edges. Deglaze the pan by adding the white wine (note this can flame, so be careful to turn down heat first if unsure). Add the cream and season with pepper (if your pasta water was salted correctly, you won’t require extra salt).
  Reduce for 30 seconds and add the cheese to the sauce. Turn heat to low and continue reducing.

• Step 5

  Add your peas to the same pasta water 2 to 3 minutes before pasta has finished cooking. Then add your asparagus 1 minute before pasta has finished cooking. Once pasta is cooked, vegetables should be cooked at the same time, drain very well and add directly to sauce. Toss or mix gently in the sauce for another 30 seconds so the pasta absorbs some of the cream. Then serve immediately.

Little Tips

Why not grate a little more cheese on top if you love cheese! Once the cheese is added, stir every 30 seconds so it doesn't stick to the bottom of the pan.