Hands-on Time
30 Mins
Total Time
30 Mins
Yield
Makes 3 to 4 servings
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 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.

Chef's Notes

We tested with Buitoni All Natural Fettuccine.

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