Spring Asparagus and Pancetta Fettucine

• 5-13 ounces, weight Pancetta, Thick Cut (cut Into Small Pieces)
• 4 Tablespoons Butter
• 1 clove Garlic, Minced Or Grated
• 1/4 whole Medium Red Onion, Diced
• 1 pound Crimini Mushrooms, Sliced
• 1 pound Asparagus, Trimmed Of Stems And Cut Into 1 Inch Chunks
• 1 gallon, 14 tablespoons, 1- 1/2 teaspoons, 58 pinches Water
• 3/4 pounds, 1- 1/4 ounces, weight Whole Wheat Fettucine Or Linguini
• 1/2 cups Parmesan Cheese, Finely Grated
• Salt To Taste
• Fresh Ground Pepper (LOTS!)

1. 1.
2. In small saute pan on medium high heat, saute pancetta until crisp.
3. Remove from pan, drain on paper towels and set aside.
4. 2.
5. In another larger saute pan, heat 1 tablespoon of butter.
6. Add in garlic, onion and mushrooms.
7. Saute until slightly softened.
8. 3.
9. Add asparagus to the same pan and continue to saute until asparagus has softened but is still somewhat crisp to the bite (al dente).
10. 4.
11. Meanwhile, in large pot, boil 4 litres of water with 1 tablespoon of salt.
12. Boil pasta for about 8 minutes or until al dente.
13. Drain and pour back into pot.
14. 5.
15. Toss in remaining 3 tablespoons butter, salt, pepper, and Parmesan (reserve some to top your pasta).
16. 6.
17. Serve pasta topped with asparagus mixture and pancetta (alternately, you can stir the asparagus mixture right into the pasta).
18. Garnish with remaining Parmesan.

butter, clove garlic, red onion, crimini mushrooms, gallon, fettucine, parmesan cheese, salt, ground pepper

Taken from tastykitchen.com/recipes/main-courses/spring-asparagus-and-pancetta-fettucine/ (may not work)