Fettuccine with Smoked Salmon, Pancetta, and Asparagus | Sonoma-Cutrer Vineyards

Ingredients

• 8 oz dried egg fettuccine
• 2 oz melted butter
• 2 tbsp minced shallots
• 1/4 c pancetta, small dice
• 1 c heavy cream
• 1/4 c chardonnay
• 1/2 lb asparagus, trimmed, tips only
• 2 tbsp chopped fresh dill
• 1 tbsp capers
• 6 oz smoked salmon, cut into 1/2-inch-wide ribbons
• 1 oz Parmaigano cheese, grated
• Salt and pepper to taste