Pancetta, Asparagus, Chilli, and Fettucine Pasta
Al dente, rustic-type pasta dish coated in a silky sauce. Gourmet yet simple. A creamy, flavorful pasta recipe to add to your menu.
- 20 minPrep: 10 m / Cook: 10 m
- 10 serves
- easy
- Vegetarian
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Ingredients
- 300 g pancetta - skin off, sliced
- 20 g golden shallots, diced
- 15 g Western Star Salted Butter
- 1 litre chicken stock
- 2 bunches asparagus
- 1 kg fettuccine pasta, cooked al dente
- 400 mls Anchor Extra Yield Culinary Cream
- 2 sprigs flat leaf parsley
- 10 g chili flakes
- 100 g Perfect Italiano Shaved Parmesan
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Method
- Bake half the pancetta on a baking tray at 180°C for 5 mins until crisp.
- Sauté shallots, chilli and remaining pancetta in Western Star Salted Butter until golden, add chicken stock and simmer, reducing by half.
- Add asparagus to pan along with pasta and Anchor Extra Yield Culinary Cream, bring to the boil, check seasoning, add salt and pepper to taste.
- Remove from heat.
- Plate up pasta and finish with picked parsley leaves, chilli flakes, crispy pancetta and Perfect Italiano Shaved Parmesan.
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