Fettuccine with Asparagus, Shitake Mushrooms and Pancetta.

This combinations of flavors and ingredients will capture your palate and take you to taste the real aromas of Italy.

Ingredients : ( 2 servings )

3-4 Egg Nest Fettuccine

3 Tbs. Extra Virgin Olive Oil

1 Clove Garlic peeled and finely chopped

1/4 Onion finely chopped

1/2 Cup Pancetta diced

10 Asparagus diced

2 Cups Shitake Mushrooms sliced

1/3 Cup Fresh Flat Italian Parsley finely chopped

1 cup White Wine

1/2 Cup Shredded Pecorino Toscano Dop ( you can replace it with Pecorino Romano Dop or Parmigiano Reggiano Dop)

Salt & Pepper at your discretion for seasoning

Method :

1.  In a medium pot, bring water to a boil.  Once boiling, add salt and then the asparagus (whole). Blanch it for a couple of minutes, than drain it and dice it. Set aside.
2. In medium pan, add a drizzle of extra virgin olive oil and warm it up at medium hit. Add the pancetta and cook it for a couple of minutes until gets crispy. Set aside.
3. In the same pan, add the remaining extra virgin olive oil and warm it at medium heat. Add the onion, sauté it for 1 minute then add garlic. Stir both for a couple of minute and then throw in diced blanched asparagus and the mushrooms.
4. Add a pinch of salt and pepper, turn the hit to medium/high, sauté for two minutes then blush it with the wine.
5. As soon as the wine has evaporated, add half of the parsley and add the pancetta. Stir all for a minute then set on the side.
6. Cook the egg nest fettuccine following the packaging instructions. Drain it “al dente ” and leave about a cup of boiled water to add to the sauce.
7. Transfer the pasta into the pan with the sauce and toss it all at high heat. Add the remaining parsley, a drizzle of extra virgin oil  and the cheese. Serve immediately and buon appetito!!