Fettuccine-And-Asparagus Al Burro

• 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

1. Snap off and discard tough ends of asparagus. Cut diagonally into 1 1/2-inch pieces.
2. Saute 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.
5. We tested with Buitoni All Natural Fettuccine.

thin, pancetta slices, butter, extra virgin olive oil, cheese, flatleaf, salt, freshly ground pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/fettuccine-asparagus-al-burro (may not work)