Fettuccine with Creamy Pork & Asparagus Sauce

Fettuccine with Creamy Pork & Asparagus Sauce

In this recipe:

based on 6 reviews
This Looks YUMMY!
4
0 min.
prep
30 min.
total
12 servings (1 cup per serving)

Ground pork, asparagus tips, and tender strands of pasta are bathed in a creamy wine sauce in this delicious, yet easy-to-make dish from J. Vela Palomino, a MiCocinaLatina.com enthusiastic cook from Cusco, Peru. Sprinkled with tangy queso fresco and garnished with chopped parsley, it’s ideal for both a quick weeknight dinner and special occasion.

Ingredients

  • 12 ounces dry fettuccine pasta, broken in half
  • 2 teaspoons butter
  • 1 medium onion, chopped
  • 1 lb. ground pork
  • Salt and ground black pepper to taste
  • 1 1/2 cups (about 1/2 lb.) fresh asparagus, tips and tender stalks cut into 2-inch pieces
  • 1/2 cup white wine or chicken broth
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3 ounces grated queso fresco or Parmesan cheese or more to taste
  • Chopped fresh parsley or cilantro (optional)
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COOK fettuccine according to package directions.

MEANWHILE, MELT butter in large skillet on medium low heat. Add onions; cook until lightly golden about 3 minutes. Add ground pork; cook on medium heat stirring constantly, until no longer pink; drain. Stir in asparagus tips. Season with salt and pepper. Add wine; bring to a boil and cook, stirring occasionally, for about 10 minutes to reduce. Reduce heat to low; add evaporated milk. Simmer, stirring occasionally, for about 5 minutes.

COMBINE pork and asparagus sauce with drained fettuccine. Serve immediately sprinkled with a little queso fresco and parsley, if desired. Remaining cheese can be served along with pasta and sauce.

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Easy and delicious.

This is easy to make and delicious! I left out the pork and it was a delicious meal.

- Lydia Wimer from Brownsville, TX

Great!

I am Italian and have to tell you this recipe is the best. I will make this for my family again.

- lena abbruzzese

so versatile!

the original is so tasty!!! this dish can als be made w/many different ingredients as substitutes... something can be used the entire family would enjoy...

- anne dupont-parker from bayview, ID

VERY INTERESTING

I MADE THIS FOR A NEIGHBOR HOOD POT LUCK ON SUNDAY. IT WAS A DISH THAT WAS GONE IN MINUTES. EVERYONE SAID IT WAS DIFFERANT THAN WHAT THEY HAVE MADE BEFORE. I WILL MAKE IT AGAIN.

- Mary Adobato from Wilmington, NC

this dish is the best

this is a wonderful dish, easy to make, and very good to eat and enjoy! you can also substitute boneless skinless chicken breast for the pork to make it a different way!

- deborah erickson from Clarksville, TN

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Nutrition Facts

Serving Size: 1/12 of Recipe

Servings Per Recipe: 12

  • Amount Per Serving
  • Calories: 230
  • Calories from Fat: 90
  • Total Fat: 10g (15% of DV)
  • Saturated Fat: 5g (25% of DV)
  • Cholesterol: 30mg (10% of DV)
  • Sodium: 330mg (14% of DV)
  • Carbohydrates: 21g (7% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 3g
  • Protein: 11g
  • Vitamin A: 4% of DV
  • Vitamin C: 4% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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