Fettucini and Asparagus
1 lb cooked fettucini pasta
1 large bunch of asparagus, washed and cut on diagonal into 1-inch pieces
5 green scallions, washed and thinly sliced,
2 to 4 garlic cloves, sliced
1/2 cup finely grated Romano Cheese
1/2 cup heavy whipping cream
3 Tablespoons olive oil
3 Tablespoons fresh squeezed lemon juice
1 Tablespoon finely grated lemon peel
1/4 cup chopped fresh parsley
1/4 cup thinly sliced fresh basil
Reserve about 1 Tablespoon of the bacon drippings and saute' the asparagus for about 3 minutes. Add half of the green scallions and the garlic. Continue to saute' for another 2 minutes.
Remove from the heat. Add the Romano cheese, heavy cream, olive oil, lemon juice, lemon peel, parsley and basil. Stir together. Add about 1/3 cup of hot pasta water. Bring to a simmer and allow the mixture to thicken slightly. Season with salt and pepper.
Fill each individual pasta bowl with a sufficient amount of fettucini. Pour the Asparagus Cream Sauce over hot pasta. Sprinkle each bowl with crumbled bacon and fresh grated Romano cheese.
“One of the delights of life is eating with friends,
second to that is talking about eating.
And, for an unsurpassed double whammy,
there is talking about eating while you are eating with friends.”
~ Laurie Colwin
~ Laurie Colwin
