Fettuccini with Scallops, Asparagus and Pancetta

Serves 4

9 oz. pkg. Kowalski's Fresh Egg Fettuccini Noodles

1 tsp. kosher salt, plus more for seasoning

3 oz. pancetta, coarsely chopped, divided

1 bunch fresh asparagus, ends trimmed, cut on the diagonal into 1" pieces

1 lb. fresh bay scallops, rinsed, patted dry

1/4 cup thinly sliced green onions, including some green tops

1 tsp. minced garlic

1/2 cup Kowalski's Grated Parmesan Cheese, plus more for serving

1/3 cup heavy cream

3 tbsp. Kowalski's Extra Virgin Olive Oil

1 ½ tsp. finely grated lemon peel

3 tbsp. fresh squeezed lemon juice


Add pasta and 1 tsp. salt to a large pot of boiling water; return water to a boil and cook just until tender (2-3 min.). Drain, reserving 1/2 cup pasta cooking water. Return pasta to pot. In a large skillet, cook pancetta over medium heat until crisp (about 8 min.). Using a slotted spoon, transfer pancetta to paper towels to drain. Pour off all but 1 tsp. drippings from skillet. Add asparagus to skillet and sauté 3 min., stirring occasionally. Add scallops, green onions and garlic, sautéing until scallops turn opaque (2-3 min.); remove from heat. Add asparagus mixture, 1/4 cup pasta cooking liquid, 1/2 cup Parmesan cheese, cream, olive oil, lemon peel, lemon juice, parsley, basil and 1/2 of pancetta to pasta. Toss, adding remaining 1/4 cup cooking liquid if needed. Season with salt and pepper to taste. Top with remaining pancetta and serve with additional Parmesan cheese.