Spring Bucatini with Asparagus, Pancetta and Fried Lemons

Name: Spring Bucatini with Asparagus, Pancetta and Fried Lemons
Ingredients: 2 lemons, sliced into ¼-inch rounds; ½ cup neutral oil, such as canola or grapeseed; 1 pound dried bucatini; 3 tablespoons olive oil, divided; 6 ounces pancetta, diced; ½ pound green asparagus, woody ends snapped off and stalks cut into 2-inch pieces; ½ pound white asparagus, woody ends snapped off, stalks peeled and cut into 2-inch pieces; 5 cloves garlic, smashed; Salt; pepper; 3 ounces grated pecorino romano, plus more for finishing; 1 tablespoon lemon zest; ½-1 tablespoon red pepper flakes, plus more to taste

materialkitchen.com

Time: 30 min Servings: 4-6 Because you bought one too many bunches of asparagus at the weekend farmers market.

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Ingredients

2 lemons, sliced into ¼-inch rounds
½ cup neutral oil, such as canola or grapeseed
1 pound dried bucatini
3 tablespoons olive oil, divided
6 ounces pancetta, diced
½ pound green asparagus, woody ends snapped off and stalks cut into 2-inch pieces
½ pound white asparagus, woody ends snapped off, stalks peeled and cut into 2-inch pieces
5 cloves garlic, smashed
Salt
pepper
3 ounces grated pecorino romano, plus more for finishing
1 tablespoon lemon zest
½-1 tablespoon red pepper flakes, plus more to taste