Pancetta and asparagus spaghetti

This is a quick summery dish, popular with everyone in the family.  You can get it on the table inside 45 minutes quite comfortably even whilst helping with homework at the same time!

Ingredients

A knob of butter

1 onion finely chopped

200 g pancetta

200 g asparagus sliced

200 g button mushrooms finely sliced

half a glass white wine

200 ml cream

1/2 vegetable stock cube (optional)

15 g chives finely chopped

Method

1. Melt the butter in a frying pan.  Gently saute the onion until it is translucent.
2. Add the pancetta and fry until cooked.
3. Add the asparagus and mushrooms and cook for a couple of minutes.
4. Cook the spaghetti according to the packets instructions.
5. Add the wine and allow to bubble away for a minute or so.  Add the stock cube if using.
6. Add the cream and chives and gently heat.
7. Drain the spaghetti and add to the sauce.  Stir to combine.