Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Southern Living March 2012

Gallery

Credit: Jennifer Davick; Styling: Lydia Degaris Pursell

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Makes 3 to 4 servings
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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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