Fettuccine-and-Asparagus al Burro

Name: Fettuccine-and-Asparagus al Burro
Total time: 30 min
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

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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

Published on February 5, 2018

Fettuccine-and-Asparagus al Burro — 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.