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Fettuccine-and-Asparagus al Burro

Hands-on time 30 mins
Total time 30 mins
Yield Makes 3 to 4 servings

Ingredients

  • 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

How to Make It

  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.