The Mistaken Pasta alla Gricia

Recipe for Tagliatelle with Asparagus, Pancetta, and Aged Pecorino from Norcia

To make any recipe special, you always need original, high-quality ingredients like those from Bolognami—the rest comes easily. Preparing this recipe for Fresh Artisanal Egg Tagliatelle with Asparagus, Pancetta, and Aged Pecorino from Norcia is quick; it just requires a little care to achieve the creaminess of the Pecorino.

Ingredients for Four People

• 6 Green Asparagus Spears (Wild asparagus would be even better)
• 1 Kg of Bolognami Fresh Artisanal Egg Tagliatelle
• 4 Slices of Bolognami Trasimeno Pancetta
• 200 g of Roccaccio Aged Pecorino from Norcia
• Salt to taste (Use caution, as the Pecorino and Pancetta already provide significant saltiness)
• Black Pepper to taste

Preparation of Tagliatelle with Asparagus, Pancetta, and Aged Pecorino from Norcia

First, peel the asparagus and blanch them in lightly salted water for 2-3 minutes. Drain them, cut them into rounds, but leave the tips completely intact. Cut the pancetta into strips. Meanwhile, put plenty of salted water on the heat and bring it to a boil. When the water boils, add the Tagliatelle. Take a large pan and sauté the pancetta until it is quite crispy. While you wait, grate the Pecorino, which you will need later. Add the asparagus to the pancetta and sauté them together briefly. Without discarding the cooking water, drain the Tagliatelle al dente and add them to the pancetta and asparagus. Toss them together, then add the Pecorino and the pasta's cooking water, a little at a time, until a beautiful, soft cream has formed. At this point, add a few grinds of Black Pepper and serve. Enjoy this marvel.

Recommended Wine for Tagliatelle with Asparagus, Pancetta, and Aged Pecorino from Norcia

In our opinion, the wine that best pairs with the "Mistaken Gricia," or Tagliatelle with Asparagus, Pancetta, and Aged Pecorino from Norcia, is the Trebium Biologico from Cantina Antonelli. This wine is produced from organic Trebbiano Spoletino grapes, a native Umbrian variety that grows between Montefalco, Trevi, and Spoleto. The vineyards are cultivated at an altitude of about 350 meters above sea level, using the Guyot training system and a west exposure. The winery defines it as a mass selection from old vines supported by maple stakes—a small but important sign that the company prefers to use practices linked to the respect for nature and its rhythms, even in minimal operations. In the glass, it has an intense straw yellow color with golden reflections. The nose is very broad, with several olfactory groups perceptible: fruity notes of pineapple, melon, peach, and apple, citrus, and a hint of the tropical. Immediately following are floral notes of almond blossoms and hawthorn, and finally, nuances of cinnamon and sage complete the extremely elegant olfactory profile. On the palate, it is soft with a beautiful structure given by its freshness and sapidity, which coat the entire mouth, making it extremely bright and dynamic to drink.