Preparation

• Cut off the asparagus tips and keep aside, clean the stems by removing the most fibrous part by cutting them into small rings.
• Peel the coppery onion of Montoro, finely chopping it
• In a pan, fry the onion, add the bacon and add white wine
• Put the pot on the stove with the water and cook the tagliatelle in boiling salted water
• Add the asparagus washers to the pan and pour in some pasta cooking water, add the asparagus tips after 5 minutes and finish cooking (10 minutes in total)
• Drain the tagliatelle "al dente"
  Pour the tagliatelle into the pan and mix up well adding the pecorino cheese to whisk