Fettucine with Peas, Asparagus, and Pancetta

Fettucine with Peas, Asparagus, and Pancetta
Photo by Patricia Heal


  • 1/3 cup heavy whipping cream
  • ¼ cup fresh Italian parsley
  • ½ cup Parmesan cheese, freshly grated
  • 2 cloves garlic
  • 3 ounces pancetta or bacon
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • + 6 more ingredients
    • 12 ounces fettuccine or penne
    • 1 ¼ pounds asparagus
    • 2 cups shelled fresh green peas
    • 1 tablespoon lemon peel
    • ¼ cup fresh basil
    • 1 bunch green onions

Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain...

View full recipe at Epicurious


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