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Fettuccine alfredo with asparagus and bacon

Fettuccine Alfredo with Asparagus & Bacon

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  • Author: Asha


Units Scale
  • 1 lb Fettuccine
  • 2 bunches fresh asparagus
  • 1 lb thick cut bacon
  • 1 1/2 cups heavy cream
  • 2/3 cup finely grated Pecorino Romano
  • zest of two lemons
  • juice of 1/21 whole lemon
  • 4 tb unsalted butter, large dice
  • 1/2 teaspoon fresh ground black pepper
  • 1 bunch Italian parsley, chopped
  • pinch of sea salt (if needed)
  • Kosher Salt


  1. Cut bacon into lardons or large dice.
  2. In a large pot, over medium heat, cook the bacon until the majority of the fat has rendered and the bacon is crispy.
  3. Turn off the heat. Remove the bacon “bits” and place on a paper towel lined plate. Set aside. Leave the bacon drippings in the pot. The drippings add flavor to the pasta as it cooks.
  4. In a medium bowl, combine the heavy cream, Pecorino, lemon zest, lemon juice, butter and ground black pepper. Set aside.
  5. Snap or cut off the tough ends of the asparagus and discard. Cut the remaining spears into 1 inch pieces. Set aside.      In the large pot with bacon drippings, add water and bring to a rolling boil.
  6. Once the water reaches a rolling boil, add kosher salt (the water should taste salty like seawater) and fettuccine.
  7. Cook pasta until al’dente ( the pasta should still have bite to it, approximately 5-8 minutes) then add the asparagus and continue to cook for another 2-4 minutes. Turn the heat to low. Reserve 1/2 cup of cooking liquid.
  8. Drain the pasta and asparagus, add them back to the cooking pot along with ingredients for the cream sauce.
  9. Toss to coat and continue cooking on low, until the cream sauce comes together,  and begins to thicken slightly. If the sauce becomes to thick, thin it out by adding a little cooking liquid until you reach your desired consistency.
  10. Taste your dish and adjust the flavors, if needed. More lemon juice for acidity, more butter for silkiness, black pepper for a little bite or a pinch of salt. Keep in mind that you’re going to add more cheese to the final dish which will add saltiness, so be sure not over salt your pasta.


Serve the pasta hot, in a large serving dish, family style or in individual bowls. Sprinkle the bacon “bits” over the pasta, followed by a little additional grated cheese and chopped parsley.


If you have leftovers, they will keep in an airtight container in the refrigerator for up to two days. To reheat, add a little warm water to the pasta and heat at 40 second intervals in the microwave until you reach your desired temperature. If the pasta is still to thick, add more water to loosen it.

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