Creamy Lemon & Asparagus Orzo

Fill a pot with plenty of very well salted water. Bring to the boil, then cook the orzo following pack instructions.

Meanwhile, add the pancetta to a large frying pan with a splash of oil, then place it over a medium heat. It will come up to temperature and begin to sizzle.

While the pasta cooks and the pancetta fries, trim the ends off the asparagus and cut them into roughly 3cm lengths. If the asparagus spears are very thick, half them lengthways first. Finely chop the garlic.

Once the pancetta is golden and crispy, add the garlic to the pan, stir well so it sizzles in the fat and then turn off the heat.

When the pasta is 3 mins away from being done, add the asparagus to the same pot and cook together for 3 mins. Take out a mug of pasta water and set aside. Drain everything, leaving a little water clinging to the pasta, and add it all to the pan with the pancetta.

Mix everything really well, with the pan over a low heat. Pour in the cream and parmesan, grind in plenty of black pepper, add the zest and juice of the lemon and mix well. Add a little pasta cooking water if it’s looking too thick. You want it creamy and loose.

Taste and add salt and pepper. Plate up, finish with extra Parm, pepper and a drizzle of olive oil.