Crispy Pancetta and Asparagus Orecchiette

Ingredients

• 400 g orecchiette pasta
• 150 g pancetta lardons
• 300 g asparagus spears, trimmed and cut into thirds
• 2 clove garlic
• 1 lemon, zested and juiced
• 3 tbsp olive oil
• 15 g flat-leaf parsley, chopped
• 1 tsp black pepper

Method

1. 1

   Cook the orecchiette in salted boiling water until al dente. Add the asparagus to the pasta water for the final 2 minutes. Drain, reserving a cup of pasta water.

2. 2

   Fry the pancetta in a dry frying pan over a medium-high heat until crispy. Add the garlic and cook for 30 seconds.

3. 3

   Deglaze the pan with a splash of pasta water, then add the olive oil, lemon zest, and lemon juice.

4. 4

   Tip in the drained pasta and asparagus, toss well, and season generously with black pepper.

5. 5

   Scatter over the parsley and serve straight away.