Pancetta, Asparagus & Chilli Fettucine Pasta
Recipes
Jun 11, 2026
1 min read
Ingredients
| 300 | g | Pancetta — skin off, sliced |
|---|---|---|
| 20 | g | Golden shallots, diced |
| 10 | g | Chilli flakes |
| 15 | g | Western Star™ Salted Butter |
| 1 | L | Chicken stock |
| 2 | Bunches asparagus | |
| 1 | kg | Fettuccine pasta, cooked al dente |
| 400 | mL | Anchor™ Food Professionals Extra Yield Culinary Cream |
| Salt and pepper, to taste | ||
| 2 | Sprigs flat leaf parsley | |
| 100g | Perfect Italiano™ Parmesan Shredded |
Method
Yield: 10 servings, Prep time: 20 mins, Cook Time: 8 mins
- Bake half the pancetta on a baking tray at 180°C for 5 minutes until crisp.
- Sauté shallots, chilli and remaining pancetta in Western Star Salted Butter until golden, then add chicken stock and simmer, reducing by half.
- Add asparagus to pan along with pasta and Anchor Food Professionals Extra Yield Culinary Cream, bring to the boil and add salt and pepper to taste. Remove from heat.
To Serve
Plate up pasta and finish with picked parsley leaves, chilli flakes, crispy pancetta and Perfect Italiano Shredded Parmesan.
