Tagliolini with asparagus tips
and guanciale bacon




15 minutes


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




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.