Fettuccine with Smoked Salmon, Pancetta, and Asparagus | Sonoma-Cutrer Vineyards
This pasta is easy to prepare, featuring smoked salmon and additional flavors from shallots, pancetta, dill, and capers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sonomacutrer.com.
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
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