I put the asparagus to boil in salted water and I drained them. Later I cooked the pasta in the same water where I cooked the asparagus. In the meantime I cut the shallots and the asparagus stems and I made them trifolare. I added the finely chopped bacon and, when the pasta was almost cooked, I threw the cheese into the pan and made them mix with the rest of the sauce. I drained and skipped the dough and I decorated it with a handful of finely chopped parsley and a drizzle of oil.
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