Fettuccine Alfredo with Asparagus

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Ready to go at a moment's notice, this asparagus-embellished classic is not only creamy, quick, and delicious, but it dirties only one pot.Plus: More Pasta Recipes and Tips

Fettuccine Alfredo with Asparagus
Photo: © Andrew Purcell
Yield:
4

Ingredients

  • 1 pound asparagus

  • 3/4 pound fettuccine

  • 4 tablespoons butter, cut into pieces

  • 1 cup heavy cream

  • Pinch grated nutmeg

  • 3/4 teaspoon salt

  • 1/8 teaspoon fresh-ground black pepper

  • 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.

Suggested Pairing

A forcefully acidic white wine is a natural with asparagus and will pierce the richness of the sauce. Try one of the Sauvignon Blancs from New Zealand or a Vernaccia from Italy.

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