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Fettuccine and Asparagus with Shiitake and Smoked Bacon

Ingredients
  • 6 ounces smoked bacon or pancetta, diced
  • 4 tablespoons olive oil
  • 6 ounces fresh shiitake mushrooms, sliced
  • 1 pound asparagus, cut into 2 inch pieces
  • 12 ounces fresh fettuccine
  • 1 tablespoon fresh thyme, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • Salt to taste
  • Pepper to taste
Instructions

Saute bacon in skillet until crisp, remove to a plate. Drain off excess fat, then add olive oil to the skillet and cook the mushrooms until softened. Lightly blanch the asparagus. Cook the pasta briefly in boiling salted water. Drain the noodles and toss with the asparagus, bacon, shiitake and fresh herbs. Season with salt and pepper.

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