Springy Fettuccine Alfredo

Ingredients

• Salt
• 250g fettuccini
• 2 tablespoons butter, divided
• 1 bunch asparagus
• 2 garlic cloves, minced
• ½ teaspoon freshly ground black pepper
• 1 cup whipping cream
• 1 cup finely grated Parmigiano-Reggiano cheese
• ½ lemon, zested
• 2–3 tablespoons finely chopped parsley

Directions

1. Bring a large pot of water to a boil and season well with salt. Cook the fettuccini according to the package directions or until al dente. Reserve about 1 cup of the pasta cooking liquid and drain the rest.
2. In a large sauté pan over medium heat, melt 1 tablespoon of butter. Trim or snap the asparagus and cut into approx. 1-inch pieces. Add to the pan, season with salt, and cook for 2 to 3 minutes or until tender yet still crisp. Remove the asparagus from the pan and set aside.
3. Add in the remaining butter along with the garlic and pepper. Season with salt and cook for 30 seconds to 1 minute just to take the edge off the garlic and toast the pepper. Carefully pour in the cream and bring to a simmer. Cook for 5 minutes or until the cream has reduced by about a quarter.
4. Stir in the Parmigiano-Reggiano cheese and lemon zest and add the cooked fettuccini and asparagus. Toss to combine, adding a splash of the reserved cooking liquid to thin out the sauce. You want the sauce to be slightly thinner than you’d like in the pan as it will thicken up once plated.
5. Stir through the parsley and serve immediately topped with more pepper, parsley, and Parmigiano-Reggiano.