Fettuccine-and-Asparagus al Burro
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.
Snap off and discard tough ends of 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.
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.