Fettuccine with Asparagus, Pancetta, and Tomato

Bring a large pot of water to a boil. Salt the water and add fettuccine, cooking to package directions.

Meanwhile, heat olive oil in a large saute pan over a medium flame. Add the diced pancetta and cook for a couple of minutes to render the fat. Dice tomatoes and add to the saute pan along with a bit of salt and pepper.

Trim the woody end from the asparagus and cut the remaining stalk into pieces about 1 inch long. Add asparagus and white wine to the pan. Bring the heat to a simmer and cook with some additional salt and pepper until wine has reduced by half. Drain pasta when cooked to al dente. Add pasta to the saute pan along with about half a cup of reserved cooking liquid from the pasta. Toss the pasta with the pancetta and vegetables.

Taste and adjust seasoning with additional salt and pepper if desired. Serve immediately and top each plate with grated Parmesan cheese.