Fettuccine with Scallops, Asparagus and Pancetta
Ingredients
9 oz. pkg.
Kowalski's Fresh Egg Fettuccine (from the Dairy Department)
1 tsp.
kosher salt, plus more for seasoning
3 oz.
pancetta, coarsely chopped, divided
1 bunch
fresh asparagus, ends trimmed, cut on the diagonal into 1" pieces
1 lb.
fresh bay scallops, rinsed and patted dry
¼ cup
thinly sliced green onions, including some green tops
1 tsp.
minced garlic
½ cup
Kowalski's Grated Parmesan Cheese, plus more for serving
⅓ cup
heavy cream
3 tbsp.
Kowalski's Extra Virgin Olive Oil
1 ½ tsp.
finely grated lemon zest
3 tbsp.
freshly squeezed lemon juice
2 tbsp.
chopped fresh Italian parsley
2 tbsp.
chopped fresh basil
- freshly ground Kowalski's Black Peppercorns, to taste
Directions
- Add pasta and 1 tsp. salt to a large pot of boiling water; return water to a boil and cook just until tender (2-3 min.).
- Drain pasta, reserving ½ cup pasta cooking water; return pasta to pot and keep warm.
- In a large skillet, cook pancetta over medium heat until crisp (about 8 min.).
- Using a slotted spoon, transfer pancetta to paper towels to drain; pour off all but 1 tsp. drippings from skillet.
- Add asparagus; sauté for 3 min., stirring occasionally.
- Add scallops, onions and garlic; sauté until scallops turn opaque (2-3 min.).
- Transfer asparagus mixture to the pot with the pasta. Add cheese, cream, oil, zest, juice, parsley, basil, ½ of the pancetta and ½ of the pasta cooking liquid; toss to combine. Add remaining ¼ cup cooking liquid if needed.
- Season with salt and pepper to taste; top with remaining pancetta and additional cheese.
Tasty Tip:
- This versatile dish can be changed by substituting shrimp or chicken for the scallops. You can also add peas, sun-dried tomatoes, roasted tomatoes or fresh grape tomatoes for a totally different look.
