INGREDIENTS
1 lb
fresh thin asparagus
4
to 6 oz. thick pancetta slices, diced
1 9 ounce package
refrigerated fettuccine
2 tbsp
butter, at room temperature
3 tbsp
extra virgin olive oil
1/2 cup
freshly shredded Parmigiano-Reggiano cheese
2 tbsp
chopped fresh flat-leaf parsley
1/4 tsp
salt
1/4 tsp
freshly ground pepper
Toppings: shaved Parmesan cheese, freshly ground pepper