Fettuccine-and-Asparagus al Burro

Southern Living
Fettuccine-and-Asparagus al BurroRecipe
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Al burro means "buttered." This simple sauce is a more authentic version of today's popular Alfredo, which calls for whipping cream. Buy a high-quality cheese--it makes a difference.
Makes 3 to 4 servings


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1 pound fresh thin asparagus
4 to 6 oz. thick pancetta slices, diced
1 (9-oz.) package refrigerated fettuccine
2 tablespoons butter, at room temperature
3 tablespoons extra virgin olive oil
1/2 cup freshly shredded Parmigiano-Reggiano cheese
2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Toppings: shaved Parmesan cheese, freshly ground pepper


Hands-on: 30 Minutes
Total: 30 Minutes

1. Snap off and discard tough ends of asparagus. Cut diagonally into 1 1/2-inch pieces.

2. Sauté pancetta in a large skillet over medium heat 5 minutes or until crisp; remove from skillet.

3. Cook fettuccine and asparagus in boiling salted water to cover 2 to 3 minutes. Drain, reserving 1/4 cup pasta water.

4. Melt butter with oil in skillet over medium heat; add hot cooked pasta and asparagus, cheese, and next 3 ingredients. Toss to coat, adding enough reserved pasta water to make a glossy sauce. Remove from heat; sprinkle with pancetta. Serve immediately with desired toppings.

Created date

February 2012