Fettuccine with Asparagus

An Italian recipe perfect for the holidays. This time is a recipe of northern Italy. The region is called Trentino Alto Adige. Ingredients for 4 people: 1 lb of fresh fettucine, 2 bunches of asparagus,1 lb cherry tomatoes, 3/4 oz leek, 6 tablespoons extra virgin olive oil, 5 oz of diced bacon, a little salt, black pepper to taste. Preparation: Cut the asparagus by choosing the most tender part. Usually gets handed one that yields and breaks easily is the part to choose from. Take a pan and pour: olive oil, chopped leek and asparagus. Cook over very low heat for at least 10 minutes making sure to stir almost continuously. Add chopped tomatoes in half and continue cooking over very low heat, stirring always. We adjust salt. Cut the bacon into small cubes and add it to almost last to keep it too dry during cooking. The speck in the mouth should be almost soft and not too dry as it often is in restaurants. Now cook the pasta al dente and drain, but not quite, a little water will serve to mix the sauce. Stir in the pasta among 4 plates and serve her hot maybe with a little freshly ground black pepper. We support all with the excellent rosé wine of the region. The best is the "Lagrein Kretzer". Thanks for reading me. Speck is a smoked ham. Extremely popular throughout Italy. It is mainly used in the recipes of northern Italy and is perfect as a starter.