Food and Recipes Recipes Fettuccine-and-Asparagus al Burro Be the first to rate & review! Al burro means "buttered." This simple sauce is a more authentic version of today's popular Alfredo, which calls for whipping cream. Buy a high-quality cheese--it makes a difference. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Published on February 5, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Davick Hands On Time: 30 mins Total Time: 30 mins Yield: 3 to 4 servings Ingredients 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 Directions Snap off and discard tough ends of asparagus. Cut diagonally into 1 1/2-inch pieces. Sauté 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. Rate it Print