1 lb. penne, or other favorite cut pasta
2-3 tablespoons olive oil
1/4 cup diced pancetta or bacon
1 bunch spring onions/scallions, trimmed and sliced into thin rounds
1 bunch asparagus, trimmed of woody ends, sliced into bite-sized pieces
1/4 cup white wine (optional)
1/2 lb. peas (frozen is fine, I like "petite" peas)
salt & pepper to taste
1/2 cup grated parmigiano for passing at the table
Bring a pasta pot of water to a boil. Season generously with salt. Add the penne. Stir occasionally until it comes back to a boil to avoid pasta sticking together. Cook until al dente (done, but not mushy-done).
While pasta cooks, heat the oil in a large sauté pan. Add the pancetta. Sauté until cooked through and almost crispy, 2-3 minutes. Add the onion and asparagus. Sauté until hot and simmering, about 3-4 minutes. Add a splash of wine. Add the peas. Season with salt & pepper. Simmer gently 2-3 minutes more.
Reserve a cupful of pasta water. Drain pasta and add pasta to sauté pan. Cook, tossing, until coated. Add a little pasta water, and/or a drizzle of olive oil to moisten if needed. Transfer to a serving bowl. Dust with parmigiano cheese, and pass more cheese at the table for individual servings.