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Tagliatelle with asparagus, crispy pancetta & Parmesan
- 1 bunch asparagus
- 12 thin slices higher-welfare pancetta, sliced into small strips
- 500 g fresh egg tagliatelle
- 40 g Parmesan, grated
- sea salt
- freshly ground black pepper
- extra virgin olive oil
Directions:View on Jamie Oliver
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