Fusillata casareccia con asparagi selvatici e pancetta

Ingredients

• 350 g di fusillata casareccia Pastificio dei Campi
• 250 g wild asparagus
• 100 g pancetta
• 1 onion
• 50 g grated pecorino
• Extra-virgin olive oil
• Salt and pepper

Instructions

Wash and chop the asparagus into small pieces, leaving the tips a bit longer. Slice the pancetta into strips and lightly cook them in a pan with a bit of olive oil. Remove the pancetta and in the same pan, lightly brown the chopped onion, then add the asparagus. Taste for salt and pepper, add a few spoonfuls of water, and let cook for about 10 minutes. Cook the fusillata casareccia funtil al dente, then mix them in the pan with the asparagus and pancetta. Complete the dish with a sprinkling of grated pecorino and serve.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 20 minutes Share: 4 persons