Fettucine With Pancetta, Asparagus and Red Pepper

I love pasta of any kind and this is a really great tasting meal. This can be upgraded for company fare  by adding salad or soup, or as is on a Friday night let’s-just-relax-night dinner.

  • 12 ounces fettucine
  • 3 ounces pancetta, chopped
  • 1  1/4 lbs. asparagus, trimmed, cut into 1 inch diagonal cut pieces
  • 1 red pepper, seeded, and chopped
  • 2 garlic cloves, minced
  • 1/2 cup grated Asiago cheese, plus more for serving
  • 1/3-1/2 cup whipping cream
  • 3 tbsp. olive oil
  • 3 tbsp. lemon or lime juice
  • 1 tbsp. grated, lemon or lime zest
  • 1/4 cup chopped Italian parsley, divided
  • 1/4 cup julienned fresh basil, divided

Cook pasta as per instructions and drain, reserving 1/2 cup of the cooking liquid. Return the pasta to the pot.

Cook the pancetta in a large skillet over medium heat until crisp. Remove from the pan and drain. Keep 1 tbsp of the drippings in the pan and add the asparagus and peppers and saute for about 3 minutes. Add the garlic and cook for a further two minutes, contstantly stirring so as not to burn the garlic.

Add the vegetables, about 1/4 of the cooking liquid, 1/2 cup of the cheese, cream, olive oil,  juice, zest, and one half of the parsley and basil. You may need to add moe of the cooking liquid if it is needed. Add to the pot and stir gently to mix in. Transfer to a large bowl, sprinkle the pancetta over and also the remaining parsley and basil.

Add a slice of garlic toast, glass of wine and Oh My, Oh My….too yummy

 

Lemon Fettucine

I like pasta that is not all messed up with tons of vegetables. If it is only butter and garlic then I’m really happy. This one is so tasty. Try it out.

You will need:

  • 12 ounces of fettucine (fresh is better, but dried will do just as well)
  • 1 tsp. good, light olive oil
  • 1 shallot, minced
  • 1  1/2 cups whipping ceam
  • 1 generous tsp. freshly grated lemon zest
  • 2 tbsp. lemon juice

Cook the pasta until el dente and drain. Return to pot  and cover.  In a small saucpan heat the cream, lemon zest and juice until it begins to thicken up (6-7 minutes). Pour the sauce and toss to cover all the pasta.  Serve in a bowl with a slice of toasted garlic/cheese baguette and a fresh, crisp salad.

If done right, would also make for a casual/elegant dinner for company. Makes my mouth water just thinking about it.