Spring Asparagus and Pancetta Fettucine Recipe

Name: Spring Asparagus and Pancetta Fettucine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5-13 ounces, weight Pancetta, Thick Cut (cut Into Small Pieces); 4 Tablespoons Butter; 1 clove Garlic, Minced Or Grated; 1/4 whole Medium Red Onion, Diced; 1 pound Crimini Mushrooms, Sliced; 1 pound Asparagus, Trimmed Of Stems And Cut Into 1 Inch Chunks; 1 gallon, ¼ tablespoons, 1- 1/2 teaspoons, 58 pinches Water; 3/4 pounds, 1- 1/4 ounces, weight Whole Wheat Fettucine Or Linguini; 1/2 cups Parmesan Cheese, Finely Grated; Salt To Taste; Fresh Ground Pepper (LOTS!)

Servings: persons

5-13 ounces, weight Pancetta, Thick Cut (cut Into Small Pieces)
4 Tablespoons Butter
1 clove Garlic, Minced Or Grated
1/4 whole Medium Red Onion, Diced
1 pound Crimini Mushrooms, Sliced
1 pound Asparagus, Trimmed Of Stems And Cut Into 1 Inch Chunks
1 gallon, ¼ tablespoons, 1- 1/2 teaspoons, 58 pinches Water
3/4 pounds, 1- 1/4 ounces, weight Whole Wheat Fettucine Or Linguini
1/2 cups Parmesan Cheese, Finely Grated
Salt To Taste
Fresh Ground Pepper (LOTS!)

1
1.
2
In small saute pan on medium high heat, saute pancetta until crisp.
3
Remove from pan, drain on paper towels and set aside.
4
2.
5
In another larger saute pan, heat 1 tablespoon of butter.
6
Add in garlic, onion and mushrooms.
7
Saute until slightly softened.
8
3.
9
Add asparagus to the same pan and continue to saute until asparagus has softened but is still somewhat crisp to the bite (al dente).
10
4.
11
Meanwhile, in large pot, boil 4 litres of water with 1 tablespoon of salt.
12
Boil pasta for about 8 minutes or until al dente.
13
Drain and pour back into pot.
14
5.
15
Toss in remaining 3 tablespoons butter, salt, pepper, and Parmesan (reserve some to top your pasta).
16
6.
17
Serve pasta topped with asparagus mixture and pancetta (alternately, you can stir the asparagus mixture right into the pasta).
18
Garnish with remaining Parmesan.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5-13 ounces, weight Pancetta, Thick Cut (cut Into Small Pieces), 4 Tablespoons Butter, 1 clove Garlic, Minced Or Grated, 1/4 whole Medium Red Onion, Diced, and more.

Yes, Spring Asparagus and Pancetta Fettucine falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spring Asparagus and Pancetta Fettucine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions