Cacio e pepe pasta with asparagus – video

How to make:

• Bring a large pan of salted water to the boil over a medium heat. Cook the pasta for 2 minutes less than the packet instructions or until it still has bite. Drain, reserving one mugful of the cooking liquid.
• Meanwhile, melt the butter in a large deep pan over a low-medium heat and add the asparagus. Cook gently for 2-3 minutes, then add 100ml of the reserved pasta cooking liquid and bring to the boil.
• Add the pepper, drained pasta and grated cheese to the pan. Stir well for a minute or so until the cheese melts and forms a rich sauce (add a little more pasta cooking liquid if the sauce is too thick).
• Divide among warm bowls and serve straightaway, scattered with salt, extra black pepper and some more grated cheese.

Go for this creamy broccoli and bacon spaghetti for a meatier option.