Rigatoni Pasta with Crisp Pancetta, and Asparagus, in a White Wine, Cream Sauce Bound with Fresh Reggiano Cheese

Ingredients:

• 400 g rigatoni pasta
• 1 bunch asparagus, cut in thirds
• 200 g pancetta, sliced finely
• 1 onion, sliced finely
• 500 ml. Whipping cream
• freshly grated reggiano parmesan
• 100 ml white wine
• 2 tbsp. Flat leaf parsley, chopped
• 1 tbsp. Butter
• 2 tbsp. Extra virgin olive oil

Directions:

1. Prepare the sauce; julienne pancetta (cut into thin strips)
2. Heat a large skillet, add olive oil. Add pancetta and cook until crispy.
3. Add onions, season, and cook until golden. Add white wine and reduce until most of the liquid is gone. Add whipping cream, season, and bring to a low roll. Let reduce for 15 minutes. Stir occasionally.
4. Bring a pot of salted boiling water to a boil. Cook pasta as per directions.
5. Strain pasta and add to the sauce. Bring to high heat stirring constantly. Add asparagus, season, and saute for 1 minute. Add as much cheese as you like, stir, add parsley, stir in butter, and season.

4 servings