- 400 g of Armando braided pasta
- 600 g of fresh asparagus
- 200 g of bacon
- 4 tablespoons of fresh stracciatella
- 2 and a half shallots
- Salt to taste
- Extra virgin olive oil to taste
Wash and cut the asparagus into pieces, then blanch them (the heads for 2 minutes and the stems for 7 minutes).
While you wait, cut the guanciale into julienne strips or cubes and brown it over low heat for at least 10 minutes. Halfway through cooking, remove the guanciale fat and set it aside; you'll need it to brown the asparagus heads. Once it's nicely browned, set it aside and let it cool.
Now blend the asparagus stalks in a blender. Using a sieve, remove the stringy cream and set it aside.
Finely chop the cooled guanciale with a smooth-bladed knife.
Bring the water to a boil and, in the meantime, brown the shallot and the asparagus heads in the fat released by the guanciale.
After 5 minutes, turn off the heat, then add the pasta and cook for the time indicated on the Pasta Armando packaging. Drain the pasta directly into the pan with the asparagus. Add a ladle of water and the previously prepared asparagus cream, and stir over high heat for 2 minutes.
Plate up, sprinkle with the bacon crumble, the stracciatella and... enjoy!
