Spaghetti Integrali con Asparagi e Pancetta Croccante - Spaghetti with Crispy Pancetta and Asparagus

1 lb spaghetti
3 tablespoons extra virgin olive oil
1 clove garlic, chopped
2 bunches asparagus, sliced thin on bias
1 cup cherry tomatoes, cut in half
2 oz pancetta, julienne
1/2 cup Parmigiano cheese, grated
2 tablespoons fresh Italian parsley, chopped


Bring a large pot of water to a boil.
Heat a medium sized skillet to medium heat. Add the oil to the pan and sauté garlic until slightly browned about 1 minute.
Add asparagus, sauté over medium heat for 4 minutes.
Add tomatoes, season with salt and black pepper, sauté for 3 additional minutes or until tomatoes are warmed through and skins slightly blistered.
Saute pancetta in a small sauté pan on low heat until crispy, and drain the extra fat.
Cook pasta as directed, drain and toss with the sauce. Stir in cheese, parsley, and top with pancetta before serving