Fettuccine with Asparagus and Pancetta

Ingredients

• 1.5 lb fresh egg fettuccine
• 1.5 lb slender asparagus (Trimmed and cut diagonally into approximately 2-inch lengths; if using thick asparagus, slice about 1/2 inch thick on a sharp bias.)
• 8 oz pancetta (Cut into small dice.)
• 2 tbsp extra-virgin olive oil (For sautéing.)
• 2 tbsp unsalted butter
• 1 cup pecorino Romano cheese (Finely grated, plus more for serving.)
• kosher salt (For the pasta water and seasoning, to taste.)
• black pepper (Freshly ground, to taste.)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Do not add the pasta yet; the asparagus should begin cooking first because fresh fettuccine needs only a few minutes in the water.

2. 2

   While the water heats, trim the asparagus. Cut slender spears diagonally into pieces about 2 inches long. If using thick spears, slice them about 1/2 inch thick on a very sharp bias.

3. 3

   Heat the olive oil in a large skillet or sauté pan over medium heat. Add the diced pancetta and cook until the fat renders and the pieces are lightly browned and beginning to crisp, about 4 to 6 minutes.

4. 4

   Add the asparagus to the skillet and sauté in the pancetta fat until bright green and tender-crisp, about 4 to 6 minutes. The pieces should bend easily with the noodles while retaining a slight crispness at the center; cook thick asparagus about 1 minute longer.

5. 5

   Once the asparagus has sautéed for several minutes, add the fresh fettuccine to the boiling salted water. Cook according to its thickness, usually 2 to 3 minutes, until just tender.

6. 6

   Reserve about 1 cup of the pasta cooking water, then drain the fettuccine. Add the hot pasta to the skillet with the asparagus and pancetta.

7. 7

   Add the butter and toss continuously until it melts and coats the noodles. Add a little reserved pasta water as needed to create a glossy, lightly fluid sauce rather than a dry coating.

8. 8

   Remove the skillet from the heat. Add the grated pecorino Romano and toss until the cheese melts into the sauce. Season with freshly ground black pepper and additional salt only if needed, loosening with more pasta water if necessary.

9. 9

   Serve immediately in warmed bowls, passing additional finely grated pecorino Romano at the table.

Notes

The source page is membership-gated and does not expose its ingredient list or complete method in the supplied text; quantities and several components above are therefore reconstructed estimates rather than a verbatim extraction. The source specifically advises delaying the pasta until the asparagus has sautéed for a few minutes, since fresh pasta cooks very quickly. Slender, pencil-size asparagus is preferred. Pecorino Romano is recommended over Parmesan for its sharper, saltier contrast with the asparagus and pancetta.

Nutrition per serving

• main
• pasta
• Italian
• fresh pasta
• asparagus
• pancetta
• quick meal
• spring