Fettucine with Peas, Asparagus, and PancettaSource Epicurious

Fettucine With Peas, Asparagus, And Pancetta

Serving 4 people

40 min


  • asparagus 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
  • fettuccine 12 ounces fettuccine or penne
  • fresh basil 1/4 cup thinly sliced fresh basil, divided
  • garlic cloves 2 garlic cloves, pressed
  • green onions 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
  • green peas 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
  • heavy whipping cream 1/3 cup heavy whipping cream
  • lemon juice 3 tablespoons fresh lemon juice
  • olive oil 3 tablespoons extra-virgin olive oil
  • pancetta 3 ounces pancetta or bacon, chopped
  • parmesan cheese 1/2 cup finely grated Parmesan cheese plus additional for serving
  • parsley 1/4 cup chopped fresh Italian parsley, divided
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How to make it

  1. Cook pasta in pot of boiling salted wateruntil just tender but still firm to bite.
  2. Drain,reserving 1/2 cup pasta cooking liquid.Return pasta to pot.
  3. Meanwhile, cook pancetta in largenonstick skillet over medium heat untilcrisp. Using slotted spoon, transfer pancettato paper towels to drain.
  4. Pour off all but1 teaspoon drippings from skillet.
  5. Addasparagus to drippings in skillet; sauté 3minutes.
  6. Add peas, white and pale greenparts of green onions, and garlic; sauté untilvegetables are just tender, about 2 minutes.
  7. Remove from heat.
  8. Add vegetable mixture, 1/4 cup pastacooking liquid, dark green parts of greenonions, 1/2 cup Parmesan, cream, olive oil,lemon juice, lemon peel, half of parsley, andhalf of basil to pasta. Toss, adding morecooking liquid by tablespoonfuls if needed.Season with salt and freshly ground blackpepper.
  9. Transfer to large bowl. Sprinklepancetta, remaining parsley, and basil over.
  10. Serve, passing additional Parmesan cheese.
  11. Per serving (analysis does not include additional Parmesan cheese for serving):558.9 kcal calories,29.3 % calories from fat, 18.2 g fat, 7.3 g saturated fat,
  12. 6 mg cholesterol,
  13. 8 g carbohydrates,
  14. 4 g dietary fiber,
  15. 8 g total sugars,
  16. 4 g net carbohydrates, 22.2 g protein
  17. Nutritional analysis provided by
  18. Bon Appétit