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

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.

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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Ratings & Reviews

Familyisfirst's Review

April 03, 2013
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.

Hungryjohn's Review

April 05, 2012
We thought this was a real winner. Quick and easy to prepare, and great flavor. Nice to have pasta without a heavy sauce, too.

htsmith's Review

March 04, 2012

MyPumpkin99's Review

February 29, 2012
This was not a hit at my house It was ok, but no one wanted me to make it again.