Fettuccine Alfredo is one of those dishes that sounds complicated and time consuming. There is nothing farther from the truth. Basic Fettuccine Alfredo has 7 ingredients and takes roughly the time to boil the Fettuccine to make. I spiced this recipe up by adding one ingredient to the basic recipe. Daring isn’t it. However, Asparagus works perfectly in this simple, yet delicious dish. After trying this you won’t believe how easy Fettuccine Alfredo can be.
Asparagus Fettuccine Alfredo
- 3/4 pound fettuccine
- 1 pound asparagus
- 4 tbs butter
- 1 cup heavy cream
- 3/4 cup grated Parmesan Cheese
- 1 tsp salt
- 1/8 tsp black pepper
- 1 pinch freshly grated nutmeg
Bring a large pot of salted water to boil. Add the pasta. Boil the pasta to al dente using the time from the pasta box. I would love to tell you an exact time but it varies according to the brand.
Shred the Parmesan cheese. Shred enough for 3/4 cup and a bit more for topping the final dishes.
Trim the woody ends off of the asparagus. Then cut the asparagus into 1-2 inch pieces. When there is about 4 minutes left with the pasta, throw the asparagus directly the pasta water. This will save you time and it is all going into the same pan anyway.
In a large saucepan melt the butter over medium heat. Then add the nutmeg, salt and pepper. Finally add the cream and stir.
When the pasta is ready drain it and the asparagus.
Pour the pasta and asparagus directly into the butter/cream mixture.
Top the pasta with the Parmesan cheese and stir.
Once incorporated, portion the Fettuccine Alfredo into bowls and top with a tad bit more Parmesan.
Serve and enjoy!
This dish is quick, delicious and super simple.