1 tbsp olive oil
8 asparagus stems, 6 finely sliced, 2 cut into four pieces
50 g thick-cut pancetta, diced
50 ml double cream
50 ml vegetable stock
2 tbsp Parmesan, grated, plus extra to serve
2 tbsp chives, chopped
Salt and black pepper
1 Bring a saucepan of slightly salted water to the boil and cook the linguine according to the package instructions, making sure the pasta is still slightly al dente. Drain and drizzle with half of the oil to prevent the pasta from sticking together.
2 Heat the remaining oil in a frying pan and cook the asparagus for two minutes. Add the pancetta and cook for 3-4 minutes.
3 Stir in the cream, vegetable stock and Parmesan.
4 Add the cooked linguine and chives, tossing to coat, and cook for 2-3 minutes. If the sauce gets a little thick, add a touch of water. Serve with a grating of fresh Parmesan and a little salt and pepper.