Fettuccine-and-Asparagus al Burro

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.

Fettuccine-and-Asparagus al Burro

Photo by Tufgrlz B.

  • Prep Time


  • Total Time


  • Servings



  • 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

  • ½

    cup freshly shredded Parmigiano-Reggiano cheese

  • 2

    tablespoons chopped fresh flat-leaf parsley

  • ¼

    teaspoon salt

  • ¼

    teaspoon freshly ground pepper

  • Toppings: shaved Parmesan cheese, freshly ground pepper


1. Snap off and discard tough ends of asparagus. Cut diagonally into 1 1/2-inch pieces. 2. Sauté pancetta in a large skillet over medium heat 5 minutes or until crisp; remove from skillet. 3. Cook fettuccine and asparagus in boiling salted water to cover 2 to 3 minutes. Drain, reserving 1/4 cup pasta water. 4. 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.


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