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Fettuccine Alfredo with Asparagus

Our delightful twist on Classic Fettucine Alfredo—ribbons of fettuccine cloaked in a velvety mascarpone alfredo sauce. Asparagus and aromatic herbs add a burst of freshness. A beautiful crowd-pleaser that will leave you craving more.

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fettuccine alfredo with asparagus on plate

Signature cozy comfort with a twist! Silky mascarpone cream sauce, fresh chives, and parsley elevate this Fettuccine Alfredo with Asparagus recipe. Perfect for quiet dinners, patio conversations, and picnic lunches. Savor every forkful!

  • 1 pkg (16 oz) Ronzoni® Fettuccine
  • ½ lb asparagus, trimmed and cut into 2-inch pieces
  • 2 Tbsp butter
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • ¾ cup heavy cream
  • 1 cup mascarpone cheese
  • ½ tsp salt
  • ½ tsp pepper
  • ½ cup Parmesan cheese, grated
  • 2 Tbsp fresh chives, finely chopped
  • 2 Tbsp fresh parsley, finely chopped
Skill LevelIntermediate
Prep Time10 Min
Cook Time30 Min


  1. Cook pasta according to package directions, adding asparagus in the last 3 minutes of cooking. Drain, reserving ¼ cup cooking liquid.
  2. Meanwhile, melt butter in large skillet set over medium heat; cook shallot and garlic for 1 to 2 minutes or until softened. Stir in cream; bring to boil. Cook for 3 to 5 minutes or until slightly thickened.
  3. Reduce heat to medium-low. Whisk in mascarpone cheese until smooth and sauce is thickened. Season with salt and pepper.
  4. Toss together sauce, pasta and asparagus, reserved cooking liquid and Parmesan for 1 to 2 minutes or until pasta is well coated. Stir in chives and parsley.

Pro Tip

Don’t have mascarpone on hand? You can substitute cream cheese.