Asparagus Fettuccine with Pancetta

By Carolanne

Antidote to cool spring weather: Eat all the asparagus you can get your hands on. Bacon (Italian pancetta in this case) also helps.

Ingredients

• 1 pound fettuccine
• 6 ounces pancetta
• 2 bunches asparagus
• 6 tablespoons extra-virgin olive oil (divided)
• 2 cloves garlic, chopped
• 1 cup chicken or vegetable broth
• 1 cup white wine
• 3 tablespoons butter
• Salt and pepper to taste
• 1/4 cup chopped fresh basil
• Grated or shredded Parmesan cheese

Details

Servings 4
Cooking time 30mins
Adapted from jsonline.com

Preparation

Step 1

Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Drain and return to pot.
Meanwhile, chop pancetta and sauté in a large, heavy skillet over medium heat about 4 to 5 minutes per side. Remove from pan.
While pancetta cooks, trim asparagus and cut into 2-inch diagonal slices.
Add 2 tablespoons oil to the same skillet over medium heat. When oil is hot, add asparagus, pancetta and garlic and sauté until asparagus is tender, about 5 minutes. Add asparagus mixture to pasta.
In the same skillet, bring broth and wine to a boil. Reduce to a simmer and add butter and salt and pepper. Add wine mixture to pasta.
To serve, top pasta with the chopped basil and Parmesan.
Serve with: Italian bread or garlic bread