April 05, 2021 1 min read

Roasted Garlic Fettuccine with Prosciutto and Asparagus:


  •  1 lb. Pappardelle’s Roasted Garlic Fettuccine
  •  1-½ lbs. fresh asparagus, cut diagonally
  • 1 tablespoon EVOO  (or try Lemon or Mushroom & Sage Olive oils)
  •  1 onion, chopped
  •  2 cloves garlic, minced*
  • 2 teaspoons Traditional Balsamic*
  • 2 oz. prosciutto, chopped
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ cup freshly grated Parmesan cheese
  •  *Or for a creamier, mushroom-enhanced taste, Marsala Cream Sauce



  1. Boil 6-8 quarts of water (same pot/water as you will cook the pasta in) and add asparagus. Cook 5 mins. Drain and refresh under cold water.
  2. Reheat water and cook pasta in rapidly boiling salted water until al dente (8-10 mins). Drain, but reserve ½ cup water.
  3. Meanwhile, in a large skillet, heat oil and add onion and garlic; cook 3 mins. Add prosciutto and vinegar; cook 1 minute. (-Or- *For a creamier mushroom-enhanced taste, use ½ cup of Marsala Cream Sauce for “*” items.)
  4. Add asparagus, pasta, reserved ½ cup pasta water, red pepper flakes and salt. Serve with freshly grated Parmesan.