Fettuccine-and-Asparagus al Burro |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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. 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:
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.
|
|