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Brand Priestley’s
Supplier Francisco
Category Frozen
Classification Bakery
Type Sweet
Pack Size Francisco
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BrunchDinner
3 May 2024

Pancetta, Asparagus, Chilli, and Fettucine Pasta

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Featured Image
Prep
10 min
Cook
10 min
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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