Fettuccine-And-Asparagus Al Burro

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1 pound fresh thin asparagus

4 to 6 oz. thick pancetta slices, diced

1 (9-oz.) package refrigerated fettuccine

2 tablespoons butter, at room temperature

3 tablespoons extra virgin olive oil

1/2 cup freshly shredded Parmigiano-Reggiano cheese

2 tablespoons chopped fresh flat-leaf parsley

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

Toppings: shaved Parmesan cheese, freshly ground pepper

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