Name: Fettuccine with Peas, Asparagus, and Pancetta
Prep time: 40 minutes
Total time: 40 minutes
Yield: 4 servings
Ingredients: 12 ounces fettuccine or penne; 3 ounces pancetta or bacon, chopped; 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces; 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw); 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts; 2 garlic cloves, pressed; 1/2 cup finely grated Parmesan cheese plus additional for serving; 1/3 cup heavy whipping cream; 3 tablespoons extra-virgin olive oil; 3 tablespoons fresh lemon juice; 1 tablespoon finely grated lemon peel; 1/4 cup chopped fresh Italian parsley, divided; 1/4 cup thinly sliced fresh basil, divided

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Creamy and cheesy as most beloved fettuccine dishes are, this recipe invites a meaty umami burst with pancetta.

Recipe notes