Ingredients
- 30 g de chalota
- 20 g de aceite de oliva virgen extra
- 300 g de espárragos verdes
- 130 g de panceta fresca de cerdo
- 1 ½ cucharadita de sal
- 800 g de agua
- 1 - 2 pellizcos de hebras de azafrán
- 350 g de pasta corta seca
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