Tagliolini with asparagus tips
and guanciale bacon
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
Fill a pot with water (approx. 4-5 litres), add salt, and bring to a full boil.
Clean and dice the guanciale and asparagus. Set aside the asparagus tips.
Brown the guanciale (without oil) in a hot pan. When slightly browned, remove from the pan and set aside.
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.
Add the browned guanciale and cook for 2-3 minutes.
Cook the pasta for 2 minutes, drain and pour into the pan with the sauce, adding a small amount of the cooking water.
Cook for 1 minute and serve.