Pancetta, Asparagus & chilli fettuccine pasta

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A contemporary twist on a old time favourite with the creamy coating of Anchor Extra Yield.

Serves: 10 | Prep: 20 mins | Cook: 8 mins

METHOD

  1. Bake half the pancetta on a baking tray at 180ºC for 5 mins until crisp.

  2. Sauté shallots, chilli and remaining pancetta in Western Star Salted Butter until golden, then add chicken stock and simmer, reducing by half.

  3. Add asparagus to pan along with pasta and Anchor Extra Yield Culinary Cream, bring to the boil and add salt and pepper to taste.

  4. Remove from heat. Plate up pasta and finish with picked parsley leaves, chilli flakes, crispy pancetta and Perfect Italiano Shredded Parmesan.

INGREDIENTS

  • 300g pancetta - skin off, sliced

  • 20g golden shallots, diced

  • 10g chilli flakes

  • 15g Western Star Salted Butter

  • 1L chicken stock

  • 2 bunches asparagus

  • 1 kg fettuccine pasta, cooked al dente

  • 400mL Anchor Extra Yield Culinary Cream

  • Salt & pepper, to taste

  • 2 sprigs flat leaf parsley

  • 100 g Perfect Italiano Shredded Parmesan

For more information

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