Fettuccine with Asparagus

1. Prepare the Water and Asparagus

Set a large pot of water on the stove over high heat. Add a generous pinch of salt and bring it to a rolling boil. Prepare the asparagus by washing and slicing them into 1-inch lengths, discarding the tough ends. Once the water is boiling, add the asparagus and cook for about 2 minutes until vibrant green and tender. Remove with a slotted spoon and set aside to drain.

2. Cook the Fettuccine

In the same pot of boiling water, add the fettuccine and cook according to package instructions until al dente. Fresh fettuccine will take about 2 to 2.5 minutes, while dried will take about 9 minutes. Save a couple of tablespoons of the pasta water before draining.

3. Combine Ingredients

Return the drained fettuccine to the warm pot. Add butter and let it melt. Add the cooked asparagus, a pinch of salt, freshly ground black pepper, and a hint of nutmeg. Pour in the reserved pasta water and stir well to create a light sauce that coats the pasta and asparagus.

4. Garnish and Serve

Finish by sprinkling the chopped basil over the pasta, followed by a generous handful of freshly grated Parmesan cheese. Serve immediately, ensuring the cheese is gooey, the pasta glossy, and the asparagus still has a bit of crunch.