Lemony Pasta with Asparagus and Bacon

Bring a large pot of salted water to a boil.

Add asparagus and cook until just tender but still bright green, about 2 minutes.

Transfer to an ice bath to chill. Dry carefully and set aside. Keep water on stove for pasta.

Add bacon to a large saucepan or dutch oven and set over medium-high heat. Cook, stirring frequently, until bacon is crisp and rendered, about 5 minutes.

Add asparagus, increase heat to high, and cook, tossing and stirring frequently until lightly browned, about 2 minutes.

Add scallion whites and cook, stirring constantly, until fragrant, about 30 seconds.

Remove from heat and add 1 cup asparagus cooking water to the pan.

Return the asparagus water to a boil and add the pasta. Cook according to package instructions until al dente.

Drain, reserving 1 cup pasta water, and add to pot with bacon and asparagus. Do not return pot to heat.

Add lemon juice and zest, jalapeño, butter, parsley, scallion greens, and plenty of black pepper. Stir until butter is melted.

Add grated cheese and extra pasta water, stirring untili desired consistency is reached. Season to taste with salt and more pepper.

Serve immediately, garnishing with shaved Parmigiano Reggiano.