Asparagus Fettuccine

This Asparagus Fettuccini although not perfectly Italian, it certainly has enough garlic and Parmesan to pass. Designed to be more of a comfort food dish, this fettuccini can be warm in winter and fresh in summer with fresh seasonal vegetables added as garnishing. Using a small amount of coconut milk, instead of heavy cream, still gives you a sauce, but it is lighter and allows you to add seasonal salad vegetables as a garnish. Let's start cooking our Asparagus Fettuccini.

Ingredients

150 grams fresh fettuccine noodles

1/2 tbsp rice bran oil

1 small bunch of fresh asparagus chopped

50 grams of bacon pieces

1/2 of a red onion

6 small button mushrooms

4 cloves of garlic finely chopped

2 tsp dried oregano

Splash of water if required during frying

Freshly grated Parmesan cheese

1/2 tsp salt

Good grind of black pepper

150mls coconut milk or fresh cream

Extra water for cooking pasta

Origins Of Fettuccini

Fettuccine is a type of pasta originating from Italy, known for its long, flat ribbons, similar in shape to tagliatelle but slightly thicker. The name "fettuccine" translates to "little ribbons" in Italian. It’s traditionally made from flour and eggs, giving it a rich and tender texture.

Popular Dishes Featuring Fettuccine

Fettuccine Alfredo: A creamy dish made with butter, heavy cream, and Parmesan cheese, sometimes served with chicken or shrimp.
Fettuccine Bolognese: Served with a rich meat-based tomato sauce.
Fettuccine Primavera: Tossed with fresh vegetables and olive oil or a light cream sauce.
Fettuccine with Pesto: Coated in a vibrant basil and pine nut pesto.