Mix all the ingredients together, knead and rest for 30 minutes. Roll out and cut into ribbons.
For the black fettuccine
Mix all the ingredients together, knead and rest for 30 minutes. Roll out and cut into ribbons.
For the sauce
Sauté the finely chopped onion, the garlic in its skin, the chilli pepper and the oil. Add the lamb cut into small chunks and cook for a few minutes: Pour over the white wine and simmer until reduced, add the finely chopped herbs and the stock and cook until ready, seasoning with salt and pepper to taste.
For the asparagus purée
Heat the cream of asparagus with the stock and raw oil for a few moments.
For the marinated Pecorino cheese
Cut the cheese into one-centimetre cubes, add the saffron and wine, stir to coat and place in the fridge for an hour.
Cook the fettuccine, sauté with the lamb sauce, pool the asparagus purée on the serving plate and arrange the fettuccine in the centre, completing with the cubes of Pecorino, which will have become yellow meanwhile, sprinkled over the asparagus and a drizzle of oil if liked.
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