INGREDIENTS
2 oz
Antibiotic-free pancetta, uncured
1
bunch Asparagus
3
Garlic cloves
1
Lemon, fresh wedge
4 oz
Tofu shirataki noodles
1
Salt and freshly ground pepper
2 tsp
Olive oil, extra virgin
1 tbsp
Pine nuts, toasted
1
Parmigiano-reggiano cheese, fresh grated