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Fettuccine with Asparagus, Lemon and Prosciutto
This dish is quick and easy enough for a busy weeknight, yet rich and elegant enough to serve to weekend dinner guests. Shallots, cream, Parmesan, asparagus, lemon and prosciutto work together beautifully, each holding their own in this eight-ingredient recipe. To speed things along, we cook the asparagus with the pasta in the same pot of boiling water. To make sure the asparagus is tender-crisp at the same that the pasta reaches al dente, purchase spears that are slightly thicker than pencil-size.
4
Servings
Tip
Don’t allow the shallots to brown. Sauté them over moderate heat just until softened to keep their flavor delicate, without any notes of caramelization that would compete with the other flavors in the dish.
35 minutes
Ingredients
-
2
tablespoons salted butter
-
2
medium shallots, minced
Directions
-
01In a 12-inch skillet over medium, melt the butter. Add the shallots and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Stir in the cream, lemon zest, half of the Parmesan and ½ teaspoon pepper; remove from the heat and set aside.
Reviews
August 11, 2026
Simple, Delicious, Good proportions
Excellent as written. Lightly-salted, halved cherry tomatoes would at a nice freshness and color.
July 11, 2026
Fantastic & easy
Added heirloom tomatoes at end. My husband and I loved this.
April 10, 2026
Delicious and easy
Loved this. Added mushrooms and used onion and garlic instead of shallots.
April 9, 2026
With yogurt instead of cream?
Has anyone tried this with full fat yogurt as a sub for the cream?
October 19, 2025
Flavorful and fast
This dish has all our favorite flavor profiles that come together quickly and easily. The right blend of creamy, salty, crispy, and bright. All at the table were pleased.
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I typically make a dinner for 4 for my wife & I, leaving 2 meals for tomorrow's lunch. Typically pastas with cream in them turn into oil on reheating. Has anyone tried to reheat this and how was it?