Fettuccine with Scallops, Asparagus and Pancetta

Fettuccine with Scallops, Asparagus and Pancetta

Serves 4


9 oz. pkg. Kowalski's Fresh Egg Fettuccine (from the Dairy Department)
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 and patted dry
¼ cup thinly sliced green onions, including some green tops
1 tsp. minced garlic
½ cup Kowalski's Grated Parmesan Cheese, plus more for serving
⅓ cup heavy cream
3 tbsp. Kowalski's Extra Virgin Olive Oil
1 ½ tsp. finely grated lemon zest
3 tbsp. freshly squeezed lemon juice
2 tbsp. chopped fresh Italian parsley
2 tbsp. chopped fresh basil
- freshly ground Kowalski's Black Peppercorns, to taste
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  1. 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.).
  2. Drain pasta, reserving ½ cup pasta cooking water; return pasta to pot and keep warm.
  3. In a large skillet, cook pancetta over medium heat until crisp (about 8 min.).
  4. Using a slotted spoon, transfer pancetta to paper towels to drain; pour off all but 1 tsp. drippings from skillet.
  5. Add asparagus; sauté for 3 min., stirring occasionally.
  6. Add scallops, onions and garlic; sauté until scallops turn opaque (2-3 min.).
  7. Transfer asparagus mixture to the pot with the pasta. Add cheese, cream, oil, zest, juice, parsley, basil, ½ of the pancetta and ½ of the pasta cooking liquid; toss to combine. Add remaining ¼ cup cooking liquid if needed.
  8. Season with salt and pepper to taste; top with remaining pancetta and additional cheese.


Tasty Tip:

  • This versatile dish can be changed by substituting shrimp or chicken for the scallops. You can also add peas, sun-dried tomatoes, roasted tomatoes or fresh grape tomatoes for a totally different look.