Introduction
Discover the art of making a classic Fettuccine with Peas, Asparagus, and Pancetta, bringing together traditional flavors in an innovative way. This dish captures the essence of Italian cuisine while adding a refreshing twist that appeals to modern palates.
Tips for this recipe
- Always cook your vegetables just before combining them with the pasta, ensuring optimal texture and flavor.
- Use a large pot of salted boiling water to achieve perfect al dente fettuccine or penne.
- If using fresh peas, blanching them briefly helps maintain their vibrant color and sweet crunchiness.
Why you will love this recipe
This Fettuccine with Peas, Asparagus, and Pancetta dish is a celebration of seasonal ingredients. It’s the perfect balance between hearty pancetta and light vegetables, all wrapped in rich al dente pasta—an ideal choice for those craving comfort food without feeling weighed down.
Ingredients
12 ounces fettuccine or penne
3 ounces pancetta or bacon, chopped
1 1/4 pounds asparagus, trimmed and cut on the diagonal into 1-inch pieces
2 cups shelled fresh green peas, blanched for 1 minute
1 bunch green onions, thinly sliced
2 garlic cloves, pressed
1/2 cup finely grated Parmesan cheese
1/3 cup heavy whipping cream
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley, divided
1/4 cup thinly sliced fresh basil, divided
Adviced equipments
– Pasta Roller / Fettuccine Sheeter – Essential for homemade fettuccine to achieve the perfect thickness and texture.
– Electric Mixer with Dough Attachment – Helps in efficiently mixing pasta dough, making it smooth and consistent.
– Pasta Cutter / Roller – For those preferring store-bought fettuccine, a good quality cutter ensures uniform pieces.
– Pasta Holder / Rolling Pin – Useful when you want to hand-roll your fettuccine or store the cut noodles without sticking together.
– Large Cooking Pot – Essential for boiling pasta to perfection.
– Cheese Grater (Microplane) – For grating cheeses that complement fettuccine well.
– Vegetable Peeler – Useful for preparing asparagus before cooking with pancetta.
– Pair of Chef’s Knives – Invaluable for cutting vegetables and pancetta finely.
– Pasta Utensil Drainer – To drain pasta after cooking, ensuring it doesn’t stick together or to the pot.
– Digital Food Scale – For precise measurements when making pasta dough.
History of the recipe
Fettuccine with Peas, Asparagus, and Pancetta represents a delightful convergence of Italian pasta tradition and springtime freshness. The use of pancetta reflects Italy’s rich culinary heritage, while the incorporation of peas and asparagus pays homage to seasonal bounty. This recipe echoes the adaptability of Italian cuisine, showcasing how classic dishes evolve with contemporary tastes and available ingredients.
fun facts about this recipe
The use of fresh peas in cooking is a practice that dates back centuries but has gained renewed popularity as people seek to utilize seasonal produce for its nutritional benefits and flavors. Additionally, the combination of pancetta and spring vegetables like asparagus is a nod to Italy’s rich agricultural diversity, highlighting how regional ingredients can define dishes in Italian cookery. This recipe serves not just as a meal but also as an invitation to explore and appreciate the depth and adaptability of Italian culinary traditions.
