Fettuccine-and-Asparagus al Burro

Name: Fettuccine-and-Asparagus al Burro
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams fresh thin asparagus; 2 Tbsps butter, at room temperature; 3 Tbsps extra virgin olive oil; 255 grams package refrigerated fettuccine; 2 Tbsps chopped fresh flat-leaf parsley; 113 grams thick pancetta slices, diced; 4 servings Toppings: shaved Parmesan cheese, freshly ground pepper; 118 milliliters freshly shredded Parmigiano-Reggiano cheese; 0 teaspoons freshly ground pepper; 0 teaspoons salt

Fettuccine-and-Asparagus al Burro might be just the main course you are searching for. One portion of this dish contains around 30g of protein, 41g of fat, and a total of 696 calories. This recipe serves 4. This recipe covers 28% of your daily requirements of vitamins and minerals. A mixture of toppings: parmesan cheese, pepper, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

Snap off and discard tough ends of asparagus.

Ingredients you will need

Asparagus

Cut diagonally into 1 1/2-inch pieces.

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

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Cook fettuccine and asparagus in boiling salted water to cover 2 to 3 minutes.

Ingredients you will need

Fettuccine

Asparagus

Water

Drain, reserving 1/4 cup pasta water.

Ingredients you will need

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.

Ingredients you will need

Cooked Pasta