by InSeason Team
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Prep
20
Cook
8
Easy
Serves
10
Ingredients
No of servings
10
Pancetta - skin off, sliced300 g
Golden shallots, diced20 g
Western Star Salted Butter15 g
Chicken stock1 litre
Asparagus2 bunches
Fettuccine pasta, cooked al dente1 kg
Anchor Extra Yield Culinary Cream400 ml
Flat leaf parsley2 sprigs
Chili flakes10 g
Perfect Italiano Shaved Parmesan100 g
Methods
Step 01
Bake half the pancetta on a baking tray at 180°C for 5 mins until crisp.
Step 02
Sauté shallots, chilli and remaining pancetta in Western Star Salted Butter until golden, add chicken stock and simmer, reducing by half.
Step 03
Add asparagus to pan along with pasta and Anchor Extra Yield Culinary Cream, bring to the boil, check seasoning, add salt and pepper to taste.
Step 04
Remove from heat.
Step 05
Plate up pasta and finish with picked parsley leaves, chilli flakes, crispy pancetta and Perfect Italiano Shaved Parmesan.
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