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Asparagus Fettuccini with Pancetta

1 lb. fettuccini
6 Tbsp. extra-virgin olive oil, divided
2 bunches asparagus, trimmed, cut into 2-inch diagonal slices
6 oz., pancetta, cooked & chopped
2 cloves garlic, chopped
1 cup chicken or vegetable broth
1 cup white wine
3 Tbsp. butter
1/4 cup chopped fresh basil
Grated Parmesan cheese


Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain; return to pot. Heat 2 Tbsp. oil in heavy large skillet over medium heat. Add asparagus, pancetta, and garlic and sauté until tender, about 5 minutes. Add asparagus mixture to pasta. In the same sauté pan, bring the broth and wine to a boil. Reduce to a simmer and add the butter, salt, and pepper to taste. Add the wine mixture to the pasta. To serve, top pasta with the chopped basil and grated cheese. Serves 4.

 


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