Tagliatelle with asparagus and crisp speck

Ingredients

For 1 serving

• Egg pasta75 g
• Asparagus150 g
• Speck30 g
• Shallot15 g
• Extra virgin olive oil1 teaspoon
• Black pepperto taste
• Saltto taste

Contains: gluten, eggs,

In season: March – May

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils.
2. Meanwhile wash the asparagus, snap off the woody base and cut into roughly 1 cm rounds, keeping the tips whole; peel the shallot and chop it finely; cut the speck into strips.
3. Put the speck in a cold frying pan, turn the heat to medium and cook for 3–4 minutes, until crisp; set aside.
4. In the same pan heat the olive oil over low heat and soften the shallot for 2 minutes, until translucent; add the asparagus, a splash of water and a pinch of salt and cook for 6 minutes over medium heat, until tender.
5. Add the egg tagliatelle to the water and cook for the time on the packet, usually 3–5 minutes, until al dente.
6. Drain them, keeping a small ladle of the cooking water, and toss with the asparagus for a minute, loosening if needed; finish with the crisp speck and black pepper.