Ingredients:
- 400 gram pennepasta
- 1 package saffron (0,5 gram)
- 200 gram bacon
- A bunch of asparagus
- 1-2 cloves of garlic
- 2 schalottenlökar
- Fresh parsley
- Lemon
- Olive oil
- Butter
- 1,5 dl white wine (preferably the same as tips for food)
- 2,5 cup cream
- Pecorino
Do this:
- Cut the pancetta into small pieces and place in a cold frying pan on the stove – put on the plate.
- Finely chop the shallots and garlic.
- Cut the asparagus in 1 cm long pieces
- Grate the pecorino on the side of the grater as “pops out
- Add the shallots and a little olive oil to the pan when the pancetta has a nice color .
- Add a dollop of butter together with the garlic when the onion has started to become transparent, stir.
- Add the wine and then the asparagus.
- Dilute the saffron in a little water in a mug and pour the mixture into the frying pan.
- Add cream and bring to the boil. Then lower the heat, squeeze in a little lemon juice and let the sauce simmer.
- Boil plenty of salted pasta water and add the pasta. Cook for a few minutes shorter than what is stated on the package.
- Save a mug of pasta water before pouring off the water.
- Add a little pasta to the frying pan at a time – make sure you do not use too much pasta for too little sauce.
- Rather wait and dilute gradually with the pasta water.
- Serve in a half-deep plate and top with pecorino.
Bon Apetit!