Creamy Tomato Fettuccine with Asparagus & Thyme Breadcrumbs
Family Friendly

Creamy Tomato Fettuccine

with Asparagus & Thyme Breadcrumbs

30 MIN
+$4.99/serving 2 Servings
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    From the Test Kitchen

    Here, ribbons of fettuccine are tossed in a savory tomato and crème fraîche sauce along with mushrooms and asparagus—first sautéed with woodsy thyme. It all gets easy, delicious contrast from a finishing layer of crispy breadcrumbs, pan-toasted with garlic and more fresh thyme.
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    • Nutrition
      PER SERVING
    • Calories
      900 Cals (est.)
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    fresh
    ingredients
    Creamy Tomato Fettuccine with Asparagus & Thyme Breadcrumbs
    Title
    • 3 oz Diced Pancetta
    • ½ lb Fettuccine Pasta
    • 4 oz Mushrooms
    • 1 bunch Thyme
    • 2 cloves Garlic
    • ¼ cup Panko Breadcrumbs
    • 2 Tbsps Tomato Paste
    • 1 oz Salted Butter
    • ¼ tsp Crushed Red Pepper Flakes
    • ¼ cup Grated Parmesan Cheese
    • 1 Yellow Onion
    • 2 Tbsps Crème Fraîche
    • 6 oz Asparagus
    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Thinly slice the mushrooms. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and medium dice the onion.

    Cook the pasta
    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Make the garlic-thyme breadcrumbs
    3 Make the garlic-thyme breadcrumbs

    Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate and immediately season with salt. Carefully discard the thyme sprigs. Wipe out the pan.

    Cook the pancetta
    4 Cook the pancetta

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

    Cook the vegetables
    5 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced onion, remaining chopped garlic, and remaining thyme sprigs; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully discard the thyme sprigs.

    Make the sauce
    6 Make the sauce

    Add the tomato paste to the pan; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the vegetables are softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    7 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked vegetables and sauce, cooked pancetta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and cheese. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and finely chop 2 cloves of garlic. Thinly slice the mushrooms. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Halve, peel, and medium dice the onion.

    2 Cook the pasta

    Add the pasta to the pot of boiling water. Cook, stirring occasionally, 8 to 10 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/4 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Make the garlic-thyme breadcrumbs
    3 Make the garlic-thyme breadcrumbs

    Meanwhile, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs, half the chopped garlic, and half the thyme sprigs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned and toasted. Transfer to a plate and immediately season with salt. Carefully discard the thyme sprigs. Wipe out the pan.

    4 Cook the pancetta

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and cooked through. Transfer to a paper towel-lined plate. Wipe out the pan.

    Cook the pancetta
    Cook the vegetables
    5 Cook the vegetables

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms and asparagus pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced onion, remaining chopped garlic, and remaining thyme sprigs; season with salt and pepper (if the pan seems dry, add a drizzle of olive oil). Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Carefully discard the thyme sprigs.

    6 Make the sauce

    Add the tomato paste to the pan; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 3/4 cup of water (carefully, as the liquid may splatter) and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 3 to 4 minutes, or until the sauce is slightly thickened and the vegetables are softened. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce
    Finish the pasta & serve your dish
    7 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked vegetables and sauce, cooked pancetta, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished pasta garnished with the garlic-thyme breadcrumbs and cheese. Enjoy!

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