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Start by cooking the pasta according to the package instructions until al dente.
While the pasta is cooking, prepare the asparagus by trimming the ends and cutting them into bite-sized pieces.
In a pan, cook the pancetta until it becomes crispy, then set it aside.
Once the pasta is ready, drain it and toss it with the asparagus, allowing the heat to slightly cook the asparagus.
Add in the creamy stracciatella and crispy pancetta, mixing everything together gently.
Finish with a squeeze of fresh lemon juice and a sprinkle of dill for added flavor.