Holy Freaking Fettucine

Fettucine, and most other pasta for that matter has a long history in Italy. And while Fettucine Alfredo is a hugely popular dish in the United States, it was devised by a Roman restaurateur named Alfredo di Lelio in 1914. His original contribution was to double the butter before it was poured with the pasta which effectively made it "triplo burro", a triple buttered pasta. While he originally made it this way for his wife who was pregnant at the time, he began serving it in his restaurant, naming the dish after himself. About 13 years later, a couple vacationing from Hollywood stopped in and fell in love with it. So as usual, once Hollywood falls in love with something, the rest of the world soon follows after.

The dish below isn't a general Fettucine dish. While I love pasta smothered in butter, salt and pepper, it doesn't quite make for such an interesting plate. But adding lemon, shrimp, cream, parmesan, basil, parsley and pancetta can sure make you say Holy Freaking Fettucine! While I have measurements listed below, as always, it is up to you to create something that is most pleasing to your palate. You will find this is a great meal for week nights, and unless you have company, there will be plenty of leftovers! Serve with a fresh salad, buttered bread and a cold glass of Sauvignon Blanc. Enjoy!

Ingredients

1 box fettucine
2 packages of pancetta
1 lb shrimp, deveined and shells removed
2 cups portabello mushrooms
1 1/4 pounds asparagus, woody ends removed and cut into bite-sized pieces
1 bag frozen peas
1 bunch green onions, diced
2 garlic cloves, minced
1/2 cup finely grated Parmesan cheese plus additional for serving
1/3 cup heavy whipping cream
1/2 cup of white wine (I used a Sauvignon Blanc)
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1/4 cup chopped fresh Italian parsley
1/4 cup thinly sliced fresh basil
Salt and pepper to taste

Preparation


Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot.

Saute shrimp in a little olive oil until pink, but just under cooked. They will finish cooking when you add them to the pasta, and if cooked too long in this step, you will end up with rubbery shrimp...resembling perhaps a seafood flavored eraser.

Meanwhile, cook pancetta in large nonstick skillet over medium heat until crisp. Using slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 teaspoon drippings from skillet. Add asparagus to drippings in skillet; sauté 3 minutes. Add peas, mushrooms, green onions, and garlic; sauté until vegetables are just tender, about 2 minutes. Remove from heat.

Add vegetable mixture, 1/4 cup pasta cooking liquid, green onions, shrimp, white wine, 1/2 cup Parmesan, cream, olive oil, lemon juice, lemon peel, half of parsley, and half of basil to pasta. Toss, adding more cooking liquid by tablespoonfuls if needed. Season with salt and freshly ground black pepper. Transfer to large bowl. Sprinkle pancetta, remaining parsley, and basil over. Serve.