A delightful pasta dish combining the freshness of asparagus and cherry tomatoes with the savory flavors of pancetta and Parmesan.
Cook the linguine in a large pot of boiling salted water until al dente, then drain and set aside.
Reserve a cup of pasta water before draining to adjust the sauce consistency later.
In a skillet, cook the pancetta over medium heat until crispy, then remove and set aside.
Use a slotted spoon to remove the pancetta, leaving the rendered fat in the skillet for added flavor.
Add the onion and garlic to the skillet and sauté until softened.
Stir frequently to prevent the garlic from burning.
Add the cherry tomatoes and oregano to the skillet and cook until the tomatoes start to soften.
Press the tomatoes gently with a spatula to release their juices for a richer sauce.
Add the butter, salt, and pepper to the skillet and stir to combine.
Adjust the seasoning to taste at this stage.
Combine the cooked linguine, asparagus, and pancetta with the sauce in a mixing bowl.
Toss well to ensure the pasta is evenly coated with the sauce.
Serve the pasta topped with grated Parmesan and a squeeze of lemon juice.
Garnish with extra Parmesan and freshly cracked black pepper for a gourmet touch.
