Ingredients
1/2 cup extra virgin olive oil
2 bunches asparagus, woody ends trimmed
2 cloves garlic, finely chopped
2 eschallots, finely diced
1 tablespoon red chilli flakes
120g pancetta, finely diced
1 bunch of parsley
Shaved parmesan, to serve
Salt and cracked pepper, to serve (optional)
Method
Cook pasta according to packet instructions, reserving half cup of cooking water and set aside.
Cut asparagus into similar sizes as pasta (3-4cm).
Heat the olive oil in a large frypan over medium-high heat. Add garlic, chilli flakes, eschallots and pancetta with a pinch of salt. Cook until fragrant and oil is sizzling.
After a couple of minutes add 2 tablespoons of pasta water and asparagus. Cook until asparagus has wilted, adding more pasta water to create a sauce.
Serve immediately with shaved parmesan and extra cracked pepper (optional).
Recipe inspired by Neil Perry via Goodfood