Ingredients

• 12 ounces dry fettuccini pasta
• 8 ounces fresh asparagus , trimmed and cut into 2-inch pieces
• 2 cups heavy cream
• 0.5 cups unsalted butter
• 0.75 cups grated Parmesan cheese
• 0.25 teaspoons garlic powder
• 0.25 teaspoons ground black pepper
• 1 pinch cayenne pepper
• 8 ounces cooked ham , diced

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Stir asparagus into pot during last 5 minutes of cooking; drain and transfer to a large bowl.
2. 2 Meanwhile, heat cream and butter in a medium saucepan over medium heat until begins to bubble; stir in Parmesan, garlic powder, black pepper, and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham until heated through.
3. 3 Stir sauce into pasta and asparagus; toss until well combined. Serve immediately.

Nutrition per serving