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1
Melt 4 tablespoons of the butter with a spoonful of water in a large frying pan over low heat.
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2
Add the sage and cook about 1 minute to flavor the butter.
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3
Add the asparagus and cook for 2 or 3 minutes.
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4
Take the pan off the heat and remove and discard the sage leaves.
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5
Use a fork to mash the mascarpone with 2 tablespoons of the milk in a medium bowl.
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6
Add more milk if necessary to make a loose sauce.
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7
Stir in the walnuts and pour into the pan with the asparagus.
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8
Put the pan back on low heat, add the remaining butter, and cook until the condimento is creamy.
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9
In a small frying pan, fry the speck for a few minutes until golden and slightly crispy.
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10
Add the fried speck to the pan with the mascarpone and asparagus.
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11
Adjust the seasoning with salt and pepper to taste and transfer to a pasta bowl.
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12
Meanwhile, bring a saucepan of water to a boil.
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13
Stir in a small fistful of salt and a splash of oil.
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14
Add the pappardelle and cook, stirring often, until tender.
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15
Reserve a cupful of the pasta water and drain the pappardelle in a colander.
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16
Quickly transfer the pappardelle to the pasta bowl.
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17
Mix the pasta with the condimento until it is coated, adding enough pasta water so the condimento is a nice, smooth consistency, coating the pappardelle.
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18
Sprinkle with Parmesan cheese and serve immediately with more Parmesan on the table.
