• 350g pasta
  • 250g asparagus
  • 100g pancetta
  • 1 small onion
  • 250g cherry tomatoes
  • 1 Tbsp olive oil
  • Pecorino cheese
  • salt and pepper


  1. Prepare the asparagus: discard the hard part of the stem and cut asparagus into small chunks.
  2. Boil some water, add salt and cook asparagus for 5 mins. Drain and rinse them in cold water.
  3. In a pan, over medium heat, cook the pancetta in olive oil. When it is done, remove from the pan.
  4. In the same pan add some olive oil and at medium heat cook the finely chopped onion until golden.
  5. Add asparagus. Season with salt and pepper.
  6. Add 2-3 Tbsp of water and cook for 10 extra minutes.
  7. Add the cherry tomatoes (previously halved)  and the pancetta and cook for five extra minutes.
  8. Cook the pasta following the packet instructions. Drain and add to the pan with the asparagus sauce.
  9. Sprinkle with Pecorino cheese. Serve immediately.