Asparagus Fettuccini with Pancetta and Basil in a White Wine Broth

Asparagus Fettuccini with Pancetta and Basil in a White Wine Broth: Main Image

Quick Facts

Servings: 4
Cook Time: 25 min.
Pancetta is a savory addition to this simple pasta dish.


  • 1 lb fettuccini
  • 6 Tbs extra-virgin olive oil, divided
  • 2 bunches asparagus, trimmed, cut into 2 " diagonal slices
  • 6 oz pancetta, cooked and chopped
  • 2 cloves garlic, chopped
  • 1 cup chicken or vegetable broth
  • 1 cup white wine
  • 3 Tbs butter
  • 1/4 cup chopped fresh basil
  • Parmesan cheese, grated


  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain and return to pot.
  • Heat 2 tablespoons oil in heavy large skillet over medium heat. Add asparagus, pancetta and garlic and sauté until tender, about 5 minutes. Add asparagus mixture to pasta. In the same sauté pan, bring the broth and wine to a boil.
  • Reduce to a simmer and add the butter, salt and pepper to taste. Add the wine mixture to the pasta.
  • To serve, top pasta with the chopped basil and grated cheese.

Nutrition Facts

Calories 932
  Calories from Fat 405 (43%)
(66%)Total Fat 43g
(45%)Saturated Fat 9g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
(21%)Cholesterol 64mg
(51%)Sodium 1230mg
(0%)Potassium 0mg
Total Carbohydrate 99g
(36%)Dietary Fiber 9g
Sugars 0g
Sugar Alcohols 0g
(54%)Protein 27g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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