The wild asparagus is different from the cultivated one because of its special taste that is intense, pleasantly bitter, with nuances ranging from fresh grass to artichoke.

To exalt its taste I parboiled some asparagus only for a few seconds in boiling salted water – where afterwards I cooked the spaghetti – and then I tossed them in a pan where I had previously prepared some peppered bacon and a few fresh garlic rings cooked with a little bit of white dry wine.

Then I added Antonio Amato’s spaghetti, I turned off the heat when they were ready and creamed everything with Roman pecorino cheese (sheep’s milk cheese) and olive oil.