100g pancetta (or dry cured smoked bacon) sliced into strips
1 clove garlic minced
50g sun dried tomatoes sliced
Salt and pepper
Divide the pasta dough into 3 to make it easier to work with. If rolling with a rolling pin start slowly
and leave to rest every now and again to relax the dough. Once rolled thin enough, flour well and fold
on itself a few times and cut with a knife into ribbons.
If using a pasta machine (way easier!) start on the largest setting
and slowly roll the pasta. I put my
pasta through the largest setting around 3 -4 times, folding the dough back on
itself before moving down to the thinner settings. Keep rolling your pasta until the second to
last setting. Repeat with the remaining
dough. Attach the pasta cutter and roll
through the tagliatelle part. Flour well
and leave to dry a little on the bench.
Remove the woody part of the asparagus and chop the nice stem until
4 cm from the top. Leave the tips to one
side. In a frying pan add some olive oil
and heat. Add garlic and fry but do not
brown. Add the pancetta or bacon and
chopped asparagus and fry until the asparagus begins to soften. Mash the asparagus a little with the back of
a fork. Season with salt and pepper.
Meanwhile bring a pot of water to the boil and add the pasta and
cook for around 3-4 minutes until the pasta is cooked but firm to the
bite. Strain the pasta but reserve a cup
of the cooking liquid.
Add the asparagus tips into the pan and cook for 2 minutes then add
in the pasta. Add the sundried tomatoes
and toss through the pasta. Add a little
of the pasta water if you feel it’s a little dry and turn out onto a serving
dish. Drizzle with more olive oil and