1. Bring a large pot of water to a boil and season with salt. Cook pasta for 8-10 minutes, still having a bite because you will finish cooking in the sauce
2. In a large pot on medium heat, cook pancetta to render out the fat. Cook for 6-8 minutes, or until the pancetta starts to crisp. Add the next two ingredients and cook for an additional minute
3. Deglaze with chicken stock and scrape up all the bits. turn the fire to high and reduce by one-third. Add white asparagus and cook for another minute
4. Add tendrils, basil, cooked pasta, butter and a good drizzle of oil olive to the pot. Turn off the heat and stir to combine. If needed, add a touch of pasta water or stock. Season to taste with salt and pepper. Top with cheese if desired and serve immediately.
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