Orecchiette with Asparagus Cream and Crispy Guanciale

Ingredients

• 200 g re-milled durum wheat semolina
• 120 ml water
• 200 g green asparagus
• 12 thin slices of guanciale
• 2 tablespoons grated Parmigiano cheese
• Extra virgin olive oil to taste
• Salt and pepper to taste

Method

For the orecchiette:

• Place the re-milled durum wheat semolina on a work surface, add a pinch of salt and pour a little water at a time into the center; start kneading with your hands, adjusting the water depending on the consistency of the dough.
• When the dough is smooth and uniform, cover it and let it rest for about half an hour.
• After half an hour, take part of the dough and form a rope about one centimeter in diameter, then cut small pieces of dough about one centimeter long with a knife. With the blade of the knife drag each piece and then turn it over your finger to form the orecchiette. Continue forming all the orecchiette, dusting them with semolina so they do not stick to the work surface.

For the asparagus cream with crispy guanciale:

• Trim the woody ends of the asparagus and peel them to remove the fibrous part.
• Slice the asparagus into rounds, keeping the tips whole and cutting them lengthwise.
• Add a drizzle of olive oil to a pan with a garlic clove cut in half and with the core removed, heat and let it infuse for a few minutes.
• Remove the garlic and add the sliced asparagus (keep the tips aside for now).
• Sauté the asparagus for about 5 minutes, then add the tips. Cook for another 5 minutes and then turn off the heat.
• Take some of the asparagus slices and place them in a blender, add the grated Parmigiano and a grind of pepper, and blend until smooth to obtain a cream. Use the asparagus cooking juices to adjust the consistency.
• Cut the guanciale slices into strips and sauté them in a pan until slightly crispy, then remove them and place them on paper towels to absorb the excess fat.

Cooking the pasta and plating:

• Bring plenty of salted water to a boil and add the orecchiette, cooking them for a couple of minutes.
• In the same pan used for the asparagus, pour in the asparagus cream and add the drained orecchiette, letting them absorb the flavors for a minute, then plate and garnish with a few asparagus tips and some strips of guanciale.