Picture of cooked creamy pasta with pancetta and asparagus.

Pancetta, asparagus and chilli fettuccine pasta

Creamy pasta recipe to add to your pasta menu.



  • Bake half the pancetta on a baking tray at 180°C for 5 mins until crisp.  
  • Sauté shallots, chilli and remaining pancetta in Western Star Salted Butter until golden, add chicken stock and simmer, reducing by half.  
  • 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.   
  • Remove from heat.  
  • Plate up pasta and finish with picked parsley leaves, chilli flakes, crispy pancetta and Perfect Italiano Parmesan Shredded.
  • Makes 10 portions