fettuccini, alfredo, asparagus
Serves 4
1 lb, 450 g fresh fettuccini or linguine
2 oz, 60 g butter
2 oz, 60 g parmigiano-reggiano cheese, grated
Black pepper, to taste
Asparagus tips, from one bunch
Cook the fresh pasta until it’s 1-2 minutes shy of al dente. Meanwhile, melt the butter in a medium-sized pan over medium-low heat. Transfer the pasta to the pan. Add 4-6 ounces of pasta water to the pan. Gradually add the cheese and toss to combine. Give it a few grinds of fresh cracked black pepper. Serve in warmed bowls, and top with reserved asparagus tips.
We’re only using the tips from a bunch of asparagus, but that doesn’t mean you have to throw the stems away.
