Fettucine alfredo with fresh asparagus

Mario Batali

  • 1 pound medium asparagus, ends snapped off
  • 1 1/4 pounds fresh pasta, cut into tagliatelle or fettucine
  • 8 tablespoons (1 stick) unsalted butter, cut into 1/8-inch pieces
  • Parmigiano-Reggiano
  • Salt and freshly ground black pepper

Using a benriner (Japanese mandoline) or other vegetable slicer, or a vegetable peeler, thinly shave the asparagus, making thin horizontal shavings. Set aside.

Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt. Cook the fettuccine in the boiling water until tender, 1 to 2 minutes. Drain, reserving about ¼ cup of the pasta water, and place in a large warmed bowl.

In a 12- to 14-inch saute pan, heat the butter over medium heat until melted. Add the asparagus. When the pasta is ready, add it to the saute pan until the pasta is coated with the butter. Add the cheese and toss well. Season with salt and pepper to taste, and serve immediately.

Serving Size

Serves 4

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