Fettucine with Peas, Asparagus, and Pancetta

Fettucine with Peas, Asparagus, and Pancetta is a classic Italian pasta dish that’s perfect for springtime. The combination of fresh vegetables, savory pancetta, and rich cream sauce makes for a delicious and comforting meal. This recipe serves four people.

Ingredients:

• 1 lb (450 g) fettuccine pasta
• 1/2 lb (225 g) pancetta, diced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup (150 g) frozen peas
• 4 green onions, thinly sliced
• 3 garlic cloves, minced
• 1 cup (240 ml) heavy cream
• 1/2 cup (50 g) grated Parmesan cheese
• 2 tbsp (30 ml) olive oil
• Salt and pepper, to taste

Preparation:

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, stirring occasionally.
3. Add the minced garlic and sliced green onions to the skillet. Cook for 2-3 minutes until fragrant.
4. Add the asparagus pieces to the skillet and cook for another 2-3 minutes until tender.
5. Add the frozen peas to the skillet and cook for 1-2 minutes until heated through.
6. Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until slightly thickened.
7. Add the cooked fettuccine to the skillet and toss to coat with the sauce.
8. Add the grated Parmesan cheese to the skillet and toss to combine.
9. Season with salt and pepper to taste.
10. Serve the Fettucine with Peas, Asparagus, and Pancetta hot, garnished with additional Parmesan cheese and sliced green onions if desired.

Enjoy your delicious and comforting Fettucine with Peas, Asparagus, and Pancetta with your loved ones!