Imagine twirling your fork into a plate of luxurious fettuccine, where velvety tomato cream sauce embraces perfectly cooked asparagus, creating a symphony of flavors that transports you straight to the heart of Italy. This restaurant-worthy dish is not just a meal—it's a culinary experience that combines simplicity with elegance, proving that gourmet cooking can be achievable right in your own kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine
- 1 cup heavy cream
- 1 can (14 oz) crushed tomatoes
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
- While water is heating, prepare asparagus by washing and trimming off the tough woody ends. Cut asparagus into 2-inch pieces at a diagonal for elegant presentation.
- Add fettuccine to boiling water and cook according to package instructions, typically 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
- In a large skillet, heat a small amount of olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to brown.
- Pour crushed tomatoes into the skillet with garlic. Reduce heat to medium-low and simmer for 5 minutes, stirring occasionally.
- Add heavy cream to the tomato sauce, stirring continuously to create a smooth, creamy texture. Season with salt and freshly ground black pepper.
- Add asparagus pieces to the sauce and cook for 3-4 minutes until they are bright green and tender-crisp.
- Drain cooked pasta and add directly to the sauce. Toss gently to coat pasta evenly, using reserved pasta water if sauce seems too thick.
- Plate the fettuccine, garnish with fresh torn basil leaves, and serve immediately while hot.
Tips
- Salt is Your Friend: Always salt your pasta water generously—it should taste like the sea. This is your only chance to season the pasta from within.
- Al Dente is Key: Cook pasta until it's just tender with a slight bite. Overcooking leads to mushy pasta that can't hold the sauce.
- Reserve Pasta Water: The starchy water is liquid gold for creating silky, clingy sauces. Always save some before draining.
- Asparagus Timing: Cut asparagus diagonally for a professional look and cook just until bright green to maintain its crisp texture and nutrients.
- Cream Sauce Technique: Add cream slowly and stir continuously to prevent separation and achieve a smooth, luxurious consistency.
- Fresh Herbs Matter: Use freshly torn basil right before serving to add a burst of aromatic freshness that elevates the entire dish.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 55g
Protein: 18g
Fat: 32g
Saturated Fat: 19g
Cholesterol: 110mg
