• Fast

Ingredients

1. 1 pound asparagus
2. 3/4 pound fettuccine
3. 4 tablespoons butter, cut into pieces
4. 1 cup heavy cream
5. Pinch grated nutmeg
6. 3/4 teaspoon salt
7. 1/8 teaspoon fresh-ground black pepper
8. 1/2 cup grated Parmesan cheese, plus more for serving

Directions

1. Snap the tough ends off the asparagus and discard them. Cut the asparagus spears into 1-inch pieces. In a large pot of boiling, salted water, cook the fettuccine until almost done, about 8 minutes. Add the asparagus; cook until it and the pasta are just done, about 4 minutes longer.
2. Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper, and Parmesan. Serve with additional Parmesan.

Notes

Variations

• Fettuccine Alfredo Eliminate the asparagus.
• Fettuccine Alfredo with Ham and Peas Eliminate the asparagus. Add 1 cup frozen peas to the pasta during the last 2 minutes of cooking. Toss 1/4 pound of deli ham, cut into matchstick strips, with the remaining ingredients.
• Fettuccine Alfredo with Fresh Mixed Herbs Eliminate the asparagus. Toss in 3 tablespoons of chopped fresh herbs, such as basil, parsley, and/or chives, at the end.
• Fettuccine Alfredo with Parsley and Sage Eliminate the asparagus. Toss in 2 tablespoons chopped fresh parsley and 1/2 teaspoon dried sage at the end.