A weeknight friendly take on classic pasta Alfredo, this one-pot dish is studded with vibrant green asparagus, and done in about as long as it takes to boil the water for the fettuccine.

Italians call fettuccine Alfredo "tourist food," but there is a dish they actually eat lurking behind the Americanized ...

That said, you may feel inclined to pair your hearty pasta dish with other sides or appetizers, ideally those of a lighter and perhaps greener variety. "I would pair this fettuccine Alfredo and ...

Eight tablespoons salted European-style butter (see headnote), sliced about ½ inch thick Six ounces Parmigiano-Reggiano cheese (without rind), cut into rough ½-inch chunks 16 to 18 ounces fresh ...