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.
- 1 pound(s) asparagus
- 3/4 pound(s) fettuccine
- 4 tablespoon(s) butter, cut into pieces
- 1 cup(s) heavy cream
- 1 pinch(s) grated nutmeg
- 3/4 teaspoon(s) salt
- 1/8 teaspoon(s) fresh-ground black pepper
- 1/2 cup(s) grated Parmesan cheese, plus more for serving
- 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.
- Drain the pasta and asparagus. Toss with the butter, cream, nutmeg, salt, pepper and Parmesan. Serve with additional Parmesan.
Fettuccine Alfredo: Eliminating 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.
Wine Recommendation: 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.