CLICK BELOW FOR VIDEO
Pasta with Asparagus
1 package diced pancetta (Italian bacon)
1 tbs olive oil + more for serving
1/2 onion, chopped
1 bunch asparagus, cut to bite size
1 c. vegetable stock
1/2 c. half & half
1/3 c. parmigiano (grated) + more for serving
3 tbs. butter
1 lb. fresh fettuccine
salt & pepper
Place a deep saute' pan over medium-high heat. Add the pancetta and allow to cook until the fat renders out and the bits turn lightly browned (they will crisp up as they cool). Spoon the bits out of the pan and onto a paper towel lined plate.
To the fat in the pan, add the olive oil and return to medium heat. Add the onion and saute' for 3 minutes. Then add in the asparagus. Season with salt & pepper. Allow to cook until they are bright green and tender (depending on how thick they were this could take up to 10 minutes).
Add in vegetable stock. Allow sauce to simmer while you cook the pasta.
Bring a large pot of salted water to a rolling boil. Add pasta. Remember when using fresh pasta as soon as it floats it's ready. Drain and pour into pan with asparagus. Using tongs, toss to coat.
Turn heat off from pasta altogether but leave the pan on the warm burner. Now add in the half & half, parmigiano and butter. Continue tossing the pasta until the butter is completely melted.
Plate the pasta, top with some of the pancetta bits, extra cheese and a drizzle of olive oil.