Asparagus alla gricia

Tip the pancetta into a large, high-sided frying pan. Set over a medium heat, stirring occasionally, until the fat renders and the pancetta starts to turn golden and crispy (turn up the heat a bit, if needed). Meanwhile, bring a large pan of salted water to the boil. Cook the pasta for 9 minutes, adding the asparagus for the fi nal 2 minutes. Once the pancetta is crisp, transfer it to a plate lined with kitchen paper. Add about 6 twists of black pepper to the rendered pancetta fat and fry over a medium heat until fragrant. Scoop out about 150ml of pasta cooking water and add to the frying pan, then simmer for a couple of minutes, stirring frequently, while the pasta finishes cooking.

Scoop out some pasta water in a mug, then drain the pasta and asparagus and tip both into the frying pan. Turn the heat off. Use tongs to toss the pasta in the sauce, then gradually scatter over the cheese, tossing the whole time and adding more pasta water if needed. Keep tossing everything together for a couple of minutes until the pasta is coated in a glossy sauce. Scatter over the pancetta and divide between 2 bowls. Serve with more freshly cracked black pepper and cheese, if liked.