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