Made it for my 3 boys, 2 of which avoided the asparagus, but ate it all. Made it a second time for Easter at my mothers. Grocery was out of pancetta, so I used capicola. Gave it a little kick.
Fettuccine-and-Asparagus al Burro
Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
More From Southern Living
Total: 30 Minutes
- 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
- 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.
We tested with Buitoni All Natural Fettuccine.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This