Spring Pasta With Spring Onions, Asparagus & Guanciale Recipe (with Video)

Preparing the Guanciale lardons
1. In a large sauté pan cook Guanciale lardons over medium-low heat, moving around the pan occasionally so they emulsify evenly (about 8 to 10 minutes).
2. Keeping the cooking fat in the pan, transfer the lardons to a small bowl and set aside.
Preparing the onion and cream sauce
1. Increase heat to medium-high and add white and light green spring onion parts. Season with salt and cook, stirring frequently, until well cooked (about 10 minutes).
2. Add remaining onion parts and cook for another 5 minutes.
3. Stir in the cream, and simmer for several minutes until thick.
4. Transfer mixture to a blender and blend on high speed until smooth (about 1 minute).
5. Season with salt.
6. Sift the mixture through a fine-mesh strainer back into the saute pan.
7. Warm sauce over low heat, occasionally scraping down the sides of the pan to prevent skin from forming.
Cooking the pasta
1. In a separate pot, cook pasta until al dente.
Combining and serving
1. Transfer pasta to the pan along with about a half cup of pasta water, lardons and peas.
2. Increase heat to medium-high, and cook, stirring rapidly until sauce has thickened slightly and pasta is well-coated.
3. Add more pasta water if the sauce gets too tight.
4. Remove from the heat and add in parmesan, lemon zest and lemon juice.
5. Season to taste with salt and pepper.
6. Plate in shallow bowls and garnish with dill springs.