Meat pasta
Pancetta, Asparagus, Chilli, and Fettucine Pasta
Al dente, rustic-type pasta dish coated in a silky sauce. Gourmet yet simple. A creamy, flavorful pasta recipe to add to your menu.
300 g pancetta - skin off, sliced
20 g golden shallots, diced
15 g Western Star Salted Butter
1 litres chicken stock
2 bunches asparagus
1 kg fettuccine pasta, cooked al dente
400 mLs Anchor Extra Yield Culinary Cream
2 sprigs flat leaf parsley
10 g chili flakes
100 g Perfect Italiano Shredded Parmesan
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.
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