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Fettuccine with Asparagus and Pancetta

Fettuccine with Asparagus and Pancetta

By Courtney HillFebruary 26, 2025

  • Makes
    4-6 servings
  • Cook Time
    45 minutes
  • Rating

In Mompeo, Italy, home cook Alfonsina Cortegiani showed us how she makes pasta con asparagi e pancetta, an elegant dish featuring wispy wild asparagus and fresh egg noodles. For our adaptation, look for slender asparagus—about the size of a pencil—and cut the spears on the diagonal into 2-inch lengths. If only thick spears are available, slice them about ½ inch thick on a very sharp bias and sauté them for an extra minute or so to ensure the asparagus is properly cooked through. The asparagus is done when the pieces are tender-crisp—they should be supple enough to bend with the noodles but have a little crispness at the core. To contrast the sweet, grassy notes of the asparagus but to pair with the porky notes of the pancetta, we prefer the pecorino Romano cheese over Parmesan.

Tip

Don’t add the pasta to the boiling water until the asparagus has had a chance to sauté for a few minutes. Fresh pasta cooks in just a couple of minutes, so once it’s added to the pot, the dish comes together very quickly.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 4

    ounces pancetta, chopped

  • 2

    9-ounce packages fresh fettuccine

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, minced

  • ¼

    teaspoon red pepper flakes (optional)

  • 12-16

    ounces slender asparagus (see headnote), ends trimmed, cut into 2-inch lengths on a sharp diagonal

  • 2

    ounces pecorino Romano cheese, finely grated (1 cup)

  • 2

    tablespoons lemon juice

Step 1

In a large pot, bring 4 quarts water to a boil. Meanwhile, in a 12-inch skillet over medium-high, combine the oil and pancetta. Cook, stirring occasionally, until the pancetta has rendered its fat and is golden brown, 4 to 6 minutes. Remove from the heat and, using a slotted spoon, transfer the pancetta to a small bowl; set aside.

Step 2

To the boiling water, add the pasta and 1 tablespoon salt, then cook, stirring often, until the pasta is just shy of al dente. Reserve 1½ cups of the cooking water, then drain. Rinse the noodles under cold running water, tossing constantly, until completely cool to the touch. Set aside; reserve the pot.

Step 3

Return the skillet to medium and add the garlic and pepper flakes (if using). Cook, stirring often, until the garlic is lightly browned, about 1 minute. Stir in the asparagus, ½ cup reserved pasta water and ¼ teaspoon each salt and black pepper. Bring to a simmer over medium-high and cook, uncovered and stirring occasionally, until tender-crisp, about 3 minutes.

Step 4

Transfer the asparagus to the now-empty pot. Add the pasta, another ½ cup reserved pasta water and the pecorino. Cook over medium-high, tossing, until the cheese is melted and the pasta is well coated, 2 to 3 minutes; add more reserved water as needed so the pasta is lightly sauced. Off heat, toss in the pancetta and lemon juice. Taste and season with salt and black pepper.

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