pancetta asparagus fettuccine

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Pasta is pure heaven, and this pasta is no exception.  It makes me so happy. It's creamy, it's lemony, and it's a touch of spring. Make it! 


  • 1/2 lb fettuccine- cooked according to directions 
  • 1/2 stick butter
  • 12 spears of asparagus 
  • 3 ounces pancetta diced 
  • 10-12 medium mushrooms 
  • 1/2 tsp slap ya mama cajun seasoning  
  • 1/2 tsp garlic powder 
  • Juice of 1 lemon 
  • 1 cup heavy cream 
  • 1/2 cup parmesan 


  • Boil pasta according to package and set aside 
  • Melt 1/2 stick butter in pan
  • Add pancetta and sauté it down 
  • When the pancetta starts to brown add your mushrooms 
  • Cook down until soft 
  • Add seasonings 
  • Add juice of 1 lemon 
  • Add heavy cream and bring it to a boil, let it thicken up a little 
  • Add cheese and turn off heat 
  • Put pasta back in the pan and mix it around 
  • Serve!