by InSeason Team
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Prep
20
Cook
8
Easy
Serves
10
Ingredients
No of servings
10
300gPancetta — skin off, sliced
20gGolden shallots, diced
10gChilli flakes
15gWestern Star™ Salted Butter
1LChicken stock
2Bunches asparagus
1kgFettuccine pasta, cooked al dente
400mlAnchor™ Food Professionals Extra Yield Culinary Cream
2Sprigs flat leaf parsley
100gPerfect Italiano™ Parmesan Shredded
Methods
Step 01.
Bake half the pancetta on a baking tray at 180°C for 5 minutes until crisp.
Step 02.
Sauté shallots, chilli and remaining pancetta in Western Star Salted Butter until golden, then add chicken stock and simmer, reducing by half.
Step 03.
Add asparagus to pan along with pasta and Anchor Food Professionals Extra Yield Culinary Cream, bring to the boil and add salt and pepper to taste. Remove from heat.
Step 04.
Plate up pasta and finish with picked parsley leaves, chilli flakes, crispy pancetta and Perfect Italiano Shredded Parmesan.
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