Cook the tajarin pasta according to package instructions
Prepare the asparagus and cardoncelli mushrooms
Cook the guanciale until crispy
Infuse the saffron in warm pasta water
Toss the cooked pasta with the saffron-infused water
Add the asparagus and cardoncelli to the pasta
Mix in the crispy guanciale
Finish by tossing with grated Parmigiano cheese
