1cupasparagus, pencil-thin, sliced into 2 inches pieces
Salt and freshly ground black pepper
1cupwine, dry white Italian
1tablespoonsalt
1poundpasta, uncooked penette or penne (see Variations, below)
3/4cupParmigiano-Reggiano cheese, grated, divided
Instructions
In a covered pasta pot over high heat, bring water to a rapid boil.
Meanwhile, in a large sauté pan, heat oil over medium heat. Add the pancetta and onion and cook, stirring, until pancetta is cooked through and onion is tender, about 5 minutes. Add the asparagus, season to taste with salt and pepper and cook, stirring, until asparagus is tender, about 5 minutes. Add the wine and cook until reduced by half.
Remove from heat and set aside.
While the sauce is simmering, add salt and pennette to the boiling water and cook, uncovered, over high heat until pasta is almost al dente. Scoop out about 1 cup of the pasta water and set aside.
Drain the pasta.
Return the sauté pan to medium heat. Add 2 tablespoons of the reserved pasta water and return to a simmer. Add pennette and continue to cook for about 3 minutes, until pasta is al dente, using a wooden spoon to toss and coat evenly, and adding more pasta water if necessary. Add half of the Parmigiano-Reggiano and toss well.
Transfer to a large serving bowl and sprinkle with remaining cheese.