Scrumptious Pasta! 16 ounces thin asparagus, 16 ounces Fettuccine, 1/2 pound pancetta diced, one teaspoon basil, s & p, to taste, garlic and onion powder. 1/4 cup melted butter, 1 cup grated parmesan cheese.
Boil Fettuccine in salted water (as per package instructions), drain set aside. In a small frying pan saute the diced pancetta remove from saute pan onto paper towels to drain. Boil asparagus halves in salted water for 4-5 minutes, drain. Melt butter slowly add parmesan cheese, stir well.
In a large bowl add cooked fettuccine melted butter/parmesan cheese, asparagus, seasonings, toss gently, add cooked pancetta and toss again.
Plate and serve!
Enjoy this new favorite of ours!
Cheryl “Cheffie Cooks “Wiser”