Tagliatelle with Green Asparagus
Rinse asparagus, remove the tough ends and cut into about 3 cm (approximately 1-inch) long pieces. Blanche in plenty of salted water for about 6-8 minutes. Drain. Slice the pancetta into wide strips.
Heat 3 tablespoons oil in a skillet and saute the garlic until golden. Add the asparagus and pancetta, and lightly saute in hot oil.
Cook the tagliatelle in boiling salted water until al dente. Reserve 1 cup of cooking water and drain pasta. Stir together the pasta with 1 tablespoon butter, the cooking water, pepper, lemon juice, pancetta and asparagus. Arrange in shallow bowls and serve immediately.