Ingredients
- salt and pepper, to taste
- 1 pound dried fettuccine
- 2 bunches fresh asparagus, ends snapped and stalks cut into 1-inch pieces
- 4 tablespoons butter
- 4 shallots, chopped
- 1/2 cup heavy cream
- grated rind and juice of 1 lemon
- 1 cup grated Parmesan cheese
- extra grated Parmesan (for serving)
Preparation
Step 1
)Bring a large pot of salted water to a boil. Add the fettuccine. Cook, stirring occasionally, for 5 minutes. Add the asparagus and cook 2 minutes more, or until asparagus and pasta are tender but still have some bite. Dip a heatproof measuring cup into the pasta water and remove 1 cup. Drain the pasta mixture into a colander and return to the pot.
Meanwhile, in a large skillet over medium heat, melt the butter. Add the shallots and cook, stirring often, for 5 minutes. Add the cream, lemon rind, and juice, 1 cup Parmesan, ½ cup pasta cooking water, salt, and pepper.
Pour the sauce over the pasta mixture and cook, tossing gently, for 2 minutes or until the mixture is hot. Add more pasta cooking water, 2 tablespoons at a time, to make a saucier dish. Taste for seasoning and add more salt and pepper, if you like. Divide among four deep bowls and sprinkle with Parmesan.